Preheat the oven to 375 degrees F.

Soak anchovies in water for 1 hour. Drain, rinse and chop.

Using a fork, mash the anchovies, parsley, mint and the garlic in a bowl.

Add the olive oil and pepper, to taste. Keep mixing and mashing until you achieve a creamy consistency. You may need to add more oil.

Spread the anchovy mixture in equal amounts over the bread slices. Place the bruschetta on a large baking sheet. Bake until the bread is just toasted, about 8 to10 minutes.