Bread Croutons with Bitter Chicory, Provolone Cheese and Anchovies

SERVES: 4

COOKING TIME: 20 mins

INGREDIENTS:

8 slices brown or cereal bread
8 Capriccio Anchovy Fillets in Olive Oil
8 Colavita Capers
500g bitter chicory
1 garlic clove
160g Auricchio provolone dolce slice cheese
2 tbsps. Colavita Italian Extra Virgin Olive Oil
1 pinch Sossalt salt
1 pinch ground black pepper

METHOD:

1. Wash the bitter chicory and cut in small pieces, then boil it for 10 minutes in salted water. Drain and set aside.
2. Sauté the cooked bitter chicory in a pan with olive oil, garlic and season with salt and pepper.
3. Meanwhile, lightly toast the bread slices. Brush bread lightly with olive oil. Top with some of the bitter chicory and then a thin slice of provolone cheese. Then place the croutons under grill until the cheese begins to melt. Then top with a rolled anchovy fillet with a caper on top. Serve hot.

Buon Appetito!