Anchovy Bruschetta
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.
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
Calories: 763kcal, Carbohydrates: 107g, Protein: 21g, Fat: 30g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 21g, Cholesterol: 1mg, Sodium: 939mg, Potassium: 1562mg, Fiber: 7g, Sugar: 18g, Vitamin A: 3640IU, Vitamin C: 162mg, Calcium: 86mg, Iron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.