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Anchovy Bruschetta 🐟❤️ Simple but SO good and trust me… do not skip the mayo and anchovies! my husband doesn’t like anchovies in the slightest, but he tried this and he actually really liked it.
If you loved this recipe, check out my Prosciutto Toast!
Why You’ll Love Anchovy Bruschetta
It’s a quick and easy recipe which makes it perfect for a last minute appetizer when you are having people over. These are full of flavor, the tomato and olive oil really balance out the flavor of the anchovy.
How To Prepare Anchovy Bruschetta
🔪 First, cut an “X” on the end of the tomatoes.
❄️ Secondly, blanch on boiling water for 30-45 seconds. Shock in ice water. Skins will come right off.
🔥 Then, brush some anchovy oil on the bread and toast until golden.
🍅 Chop the tomatoes and combine with flaky salt, basil leaves and olive oil.
🐟 Lastly, rub garlic on the bread, spread a thin layer of mayo, add the tomatoes and an anchovy. Grind some black pepper on top and that is it!
Substitutions and Variations
- You can leave the anchovies out if you really don’t like them, but I highly recommend you try it.
- You can use Japanese mayo or vegan mayo instead of regular mayonnaise.
- You can use your favorite herbs or which ever ones you have on hand instead of basil.
- You can use any bread of your choice instead of ciabatta.
Chef Nadia’s Tip
Blanching the tomatoes to remove skins reaaaally is worth the extra 10 minutes… trust me on this.
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Common Questions
I use Maldon Sea Salt Flakes.
Yes of course! You can use your favorite bread or which ever one you have on hand.
Anchovy Bruschetta
Ingredients
- 1.5 pints heirloom cherry tomatoes
- 1 container of anchovies
- 6-8 slices ciabatta
- 2 tbsp olive oil
- 8 basil leaves
- Flaky salt, to taste
- Mayo, to taste
Instructions
- First, cut an “X” on the end of the tomatoes.
- Secondly, blanch on boiling water for 30-45 seconds. Shock in ice water. Skins will come right off.
- Then, brush some anchovy oil on the bread and toast until golden.
- Chop the tomatoes and combine with flaky salt, basil leaves and olive oil.
- Lastly, rub garlic on the bread, spread a thin layer of mayo, add the tomatoes and an anchovy. Grind some black pepper on top and that is it!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
