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Grilled baby marrow and anchovy bruschetta

By Abigail Donnelly
4
Easy

Ingredients

  • 8 baby marrows
  • 1-2 T olive oil
  • Juice of ½ lemon
  • 4 chopped anchovy fillets
  • 1-2 crushed dried chillies
  • Crème fraîche

Method

Thinly slice baby marrows and toss in olive oil. Fry in a very hot griddle pan until charred on each side.

Squeeze over the juice of ½ lemon, season to taste and add chopped anchovy fillets and crushed dried chillies.

Grill thick slices of French baguette until golden, then top with the baby marrow mixture and a spoonful of crème fraîche.