Ingredients for Anchovy Crostini
- 20 slices baguette rounds
- 1/4 cup olive oil
- Butter
- All Purpose Flour
- Milk
- 1/4 cup parmesan cheese, grated
- Mushrooms
- Anchovy Paste
- 4 anchovy fillets
- Stuffed Olives
- 1 pinch red pepper flakes
- salt and fresh ground black pepper, to taste
- 2 tablespoons capers, drained
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped
- 10 cherry tomatoes, halved
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How to Make Anchovy Crostini
- Preheat oven to 375°F (190°C).
- Prepare the anchovy topping: In a food processor, combine 1/4 cup olive oil, 2 tablespoons capers (drained), 2 cloves garlic (minced), 1/4 cup finely chopped fresh parsley, 4 anchovy fillets (finely chopped), and a pinch of red pepper flakes. Process until well combined and smooth.
- Spread the anchovy mixture evenly onto 20 slices of toasted baguette rounds (about 1/2 inch thick).
- Optionally, top each crostini with a small piece of cherry tomato and/or a sprinkle of parmesan cheese.
- Bake for 10-12 minutes, or until golden brown and heated through.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
2g
Fat
8g
Carbs
2g
