Anchovy Bruschetta


  • 4 small tins of anchovies packed in olive oil, with oil reserved
  • 2 tbs capers, drained and chopped
  • 1 cloves garlic chopped
  • 1 tbs fresh parsley chopped
  • French baguette
  • olive oil for brushing bread
  • Remove anchovies from the tins, reserving the oil.
  • Drain and rinse the capers, chop and add to the bowl.
  • Add parsley to the bowl, and anchovies to the bowl.
  • Season with fresh cracked black pepper.
  • Mix well and allow to stand while you are toasting the baguette.
  • Slice the baguette into1 inch slices and toast under the broiler until golden brown
  • Add a spoon full of the mixture to the toasted baguette slices, with the whole anchovies on top.

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