Anchovy Mozzarella Toast

Mozzarella cheese, marinated anchovies, capers, and olives on whole grain sourdough toast — what could be more divine? This can be a great snack or lunch course, served as a starter at a celebratory dinner, or simply cut into quarters for party nibblers.

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Ingredients

1. 4 slices (1 oz / 28 g each) sourdough bread, whole grain
2. 5 oz. / 145 g Mozzarella cheese, part-skim, organic pastured
3. 16 anchovy fillets, marinated
4. 1 Tbsp. capers
5. 8 finely chopped green olives
6. 3 Tbsp. / 42 ml extra virgin olive oil
7. 2 Tbsp. / 28 ml red wine vinegar
8. Salt or substitute, to taste (optional)

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Directions

1. Toast sourdough bread. Tear mozzarella to chunks, and distribute among the bread slices.
2. Add 4 pieces of marinated anchovy to each mozzarella-topped bread slice.
3. Place in toaster oven or regular oven on the broil setting to melt the cheese, if desired.
4. In a bowl, mix capers with olives; add olive oil, and season with salt or substitute, if desired. Drizzle this mixture over the assembled bread.
5. Garnish with cherry tomatoes, if desired (1 cup or 150 grams = ½ Carb exchange).

Serving Size: 1-2 slices Exchanges per Serving: 1-2 Carb, 2-4 Protein, ½-1 Fat

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