Tomato and Anchovy Bruchetta


  • 1 loaf French baguette
  • 1/2 cup extra virgin olive oil
  • 3 medium ripe tomatoes
  • 2 cans anchovy fillets in oil
  • kosher salt and black pepper to taste


  • Toast the bread on both sides until golden.
  • While warm, rub both sides of the toast with the cut garlic.
  • Cut the tomatoes in half and rub each side of the toast with them, so that the juice and seeds soak well into the toast but do not saturate it.
  • Chop the remaining tomato and place it on the toasts.
  • Drizzle each toast with olive oil and top with anchovy fillets.
  • Sprinkle with salt and fresh cracked black pepper to serve.

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