Tomato and Anchovy Bruschetta (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 30 |
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Ingredients:
30 (1/2-inch) slices french or italian bread |
9 tablespoons extra-virgin olive oil |
3/4 teaspoon salt, divided |
1/4 teaspoon pepper, divided |
5 medium tomatoes, seeded and small diced |
2 tablespoons basil chiffonade, plus more for garnishing |
1 tablespoon chopped fresh parsley leaves |
1/2 lemon, zested |
1 tablespoon fresh lemon juice |
1 teaspoon minced garlic |
4 anchovy fillets, finely minced |
grated parmesan, optional |
Directions:
1. Preheat the oven to 325 degrees F.
2. Place the slices of French bread on a baking sheet and lightly brush on both sides with 4 tablespoons of the olive oil. Season with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Bake until lightly golden and crispy, about 20 minutes. Set aside to cool.
3. While the toasts are baking combine the olive oil, 1/2 teaspoo salt, 1/8 teaspoon pepper, tomatoes, basil, parsley, lemon zest and juice, garlic, and anchovies in a nonreactive bowl and toss to blend.
4. Serve each toast with a heaping tablespoon of the tomato mixture and garnish with grated Parmesan, if desired.
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