Neapolitan-style Bruschetta with Galbani Mozzarella

Place your bread slices on a baking tray with greaseproof paper and grill them for a few minutes on each side.

Meanwhile, wash the tomatoes and dry well. Then cut the tomatoes into small pieces and place them in a bowl with the Galbani Mini Mozzarella. Add a drizzle of extra virgin olive oil and season generously with salt and pepper.

Peel the garlic clove and rub it on the toast. Finally, cover each slice with the tomatoes and Galbani Mozzarella mixture.

Then, garnish each bruschetta with the anchovy fillets.

Serve with black olives and fresh basil leaves.