Name: Crostini With Sun-Dried Tomato and Anchovy
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 120 g baguette; 1 garlic; 60 g sun-dried tomato; 4 anchovies; 15 ml olive oil; 0.5 g red-pepper flakes; 3 g rosemary; 0.5 g salt

Equipment

Baking sheet

or Toaster or grill pan

Knife

Cutting board

Ingredients

4 servings

Main

120 g baguette, sliced 6mm (1/4-inch) thick
1 garlic, peeled
60 g sun-dried tomato, chopped
4 anchovies
15 ml olive oil
½ g red-pepper flakes
3 g rosemary, finationsly chopped
½ g salt, optional

Nutrition (per serving)

164

Calories

Protein

26g

Carbs

Fat

Fiber

Sugar

367mg

Sodium

Method

Toast the bread slices at 180°C (350°F) for 8 to 10 minutes until they are golden brown and crisp.

10mLook for: Golden brownFeel: Crisp to the touch

Rub the peeled garlic clove across one side of each warm toasted bread slice.

Spread approximately 7g (1 teaspoon) of chopped sun-dried tomatoes onto the garlic-rubbed side of each toast.

Cut the anchovy fillets in half and place one half-fillet on top of each crostini.

Drizzle each prepared crostini with a small amount of extra-virgin olive oil.

Sprinkle the red pepper flakes, chopped rosemary, and optional flaky salt over the top and serve immediately.

Chef's Notes

For the crispiest crostini, ensure your baguette slices are uniformly cut. Slightly stale bread also works wonderfully and will toast up even crispier.
When toasting, keep a close eye on the baguette slices to prevent them from burning, as they can go from golden to burnt very quickly.
Don't be shy with the garlic! Rubbing the clove generously across the warm toast infuses it with a potent aroma and flavor.
If you find the sun-dried tomatoes too intense, you can soak them in warm water for 10-15 minutes before chopping to mellow their flavor.
For a more cohesive topping, you can lightly mash the sun-dried tomatoes with a fork before spreading, or even pulse them in a food processor with a little olive oil.