Anchovy Toasts with Arugula and Olives
Crispy toasted bread topped with salty anchovies, fresh arugula, briny olives, and sharp red onion rings. A quick, flavorful appetizer or light meal.
- Total time
- 20 min
- Servings
- 4
- Calories
- 280
- Protein
- 10g
Ingredients
- 1 loaf baguette
- 8 fillets anchovy fillets in oil
- 2 cups arugula
- ½ cup kalamata olives
- ½ medium red onion
- 3 tbsp olive oil
- 1 medium lemon
Instructions
- 1
Slice the baguette into 1/2-inch thick rounds and brush both sides with 2 tbsp olive oil. Toast in a skillet over medium heat until golden and crisp, about 3 minutes per side.
- 2
Thinly slice the red onion and place in a small bowl with the juice of 1 lemon and a pinch of salt. Let sit while you prepare the rest.
- 3
Pit and roughly chop the olives. Toss the arugula with the remaining 1 tbsp olive oil and a squeeze of lemon juice.
- 4
Top each toast with a few arugula leaves, a piece of anchovy, some chopped olives, and a few onion rings.
- 5
Serve immediately, with extra lemon wedges on the side if desired.
Tools you’ll need
- skillet
- knife
- cutting board
- small bowl
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