Anchovy Bruschetta
Crisp toasted bread topped with a punchy blend of anchovies, garlic, tomato, and parsley, finished with a drizzle of olive oil. A simple yet bold Italian appetizer that comes together in minutes.
- Total time
- 15 min
- Servings
- 4
- Calories
- 280
- Protein
- 9g
Ingredients
- 1 loaf baguette
- 8 fillets anchovy fillets in oil
- 2 cloves garlic
- 1 large tomato
- ¼ cup fresh parsley
- 3 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- 1
Preheat your oven's broiler. Slice the baguette diagonally into 1/2 inch thick slices and arrange them on a baking sheet.
- 2
Toast the bread under the broiler until golden and crisp, about 2-3 minutes per side. Watch closely to avoid burning.
- 3
While the bread toasts, finely chop the anchovy fillets, garlic, tomato, and parsley together until they form a coarse paste.
- 4
Transfer the chopped mixture to a bowl and stir in 2 tablespoons of the olive oil, salt, and pepper. Taste and adjust seasoning if needed.
- 5
Rub the toasted bread slices with the remaining garlic clove (cut in half) for extra flavor.
- 6
Spoon the anchovy mixture generously onto each slice of toast, spreading it evenly.
- 7
Drizzle the remaining 1 tablespoon of olive oil over the top and serve immediately while the bread is still crisp.
Tools you’ll need
- baking sheet
- broiler
- chef's knife
- cutting board
- mixing bowl
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