Tomato and Anchovy Bruschetta

Total Time:
45 min
Prep:
15 min
Inactive:
10 min
Cook:
20 min

Yield:
30 bruschetta
Level:
Easy

Ingredients
  • 30 (1/2-inch) slices French or Italian bread
  • 9 tablespoons extra-virgin olive oil
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • 5 medium tomatoes, seeded and small diced
  • 2 tablespoons basil chiffonade, plus more for garnishing
  • 1 tablespoon chopped fresh parsley leaves
  • 1/2 lemon, zested
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon minced garlic
  • 4 anchovy fillets, finely minced
  • Grated Parmesan, optional
Directions

Preheat the oven to 325 degrees F.

Place the slices of French bread on a baking sheet and lightly brush on both sides with 4 tablespoons of the olive oil. Season with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Bake until lightly golden and crispy, about 20 minutes. Set aside to cool.

While the toasts are baking combine the olive oil, 1/2 teaspoo salt, 1/8 teaspoon pepper, tomatoes, basil, parsley, lemon zest and juice, garlic, and anchovies in a nonreactive bowl and toss to blend.

Serve each toast with a heaping tablespoon of the tomato mixture and garnish with grated Parmesan, if desired.


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    This recipe is featured in:

    Easy Holiday Appetizers