Anchovy Bruschetta: Bruschetti Di Alici |
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Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 8 |
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Mario Batali recipe. Ingredients:
12 salt-packed anchovy fillets |
1 bunch fresh parsley, leaves chopped |
1/4 cup chopped mint leaf |
1 garlic clove, finely minced |
1/2 cup extra virgin olive oil |
fresh ground pepper |
16 slices italian peasant bread (thin slices) |
Directions:
1. Preheat the oven to 375 degrees F.
2. Soak anchovies in water for 1 hour. Drain, rinse and chop.
3. Using a fork, mash the anchovies, parsley, mint and the garlic in a bowl.
4. Add the olive oil and pepper, to taste. Keep mixing and mashing until you achieve a creamy consistency. You may need to add more oil.
5. Spread the anchovy mixture in equal amounts over the bread slices.
6. Place the bruschetta on a large baking sheet.
7. Bake until the bread is just toasted, about 8 to10 minutes.
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