Anchovy Bruschetta
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- Total time
- 5 min
- Serves
- 4
- Cuisine
- American
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)
Steps
- 1
First, cut an "X" on the end of the tomatoes.
- 2
Secondly, blanch on boiling water for 30-45 seconds. Shock in ice water. Skins will come right off.
- 3
Then, brush some anchovy oil on the bread and toast until golden.
- 4
Chop the tomatoes and combine with flaky salt, basil leaves and olive oil.
- 5
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!
Source: foodmymuse.com·Own this recipe or photo? Request removal