Anchovy Bruschetta

A classic bruschetta with a little extra protein.

Makes about 12-15 Bruschetta




Preheat the oven to 350F.

Cut the baguette on a diagonal into 1/4 inch thick crostinis. Place the crostinis on a baking sheet and brush with a little olive oil.

Bake in the oven for 5 minutes then give them a flip and bake another 5 minutes or until slightly crisp.

Next In a large bowl combine the diced tomatoes, shallot, basil, and 1-2 tbsp of olive oil. Season to taste with salt and pepper.

Now lay out the crostinis and add a spoon full of the tomato mixture to each crostini along with a thin anchovy filet, some mozzarella, grated parmesan cheese, and garnish with more chopped basil.

Serve as an appetizer.


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