Anchovy Bruschetta: Bruschetti di Alici

Ingredients

• 12 salt-packed anchovy fillets
• 1 bunch fresh parsley, leaves chopped
• 1/4 cup chopped mint leaves
• 1 clove garlic, finely minced
• 1/2 cup extra-virgin olive oil
• Freshly ground pepper
• 16 thin slices Italian peasant bread

Directions

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.