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    • Anchovy and Olive Crostini

    Mark Sharron
    Easy
    10-15 minutes
    1-2
    Amount Per Serving: Calories 140; Protein 6g, Fat 10g; Carbohydrates 8g; Fiber 1g; Sodium 200mg
    Anchovy and Olive Crostini is a delicious and easy-to-make appetiser that will surely please your guests. It combines savoury anchovies and salty olives and is topped with freshly grated Parmesan cheese and served on toasted French baguette slices. This classic Italian dish will surely be a hit at any gathering and can be prepared in minutes. The salty flavour of the anchovies and olives is balanced perfectly with the light and crispy baguette slices, making it a perfect snack or appetiser.
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    Ingredients

    • 1 French baguette, sliced into 1/2 inch thick slices
    • 2 tablespoons extra-virgin olive oil
    • 2 cloves garlic, minced
    • 1/4 cup pitted Kalamata olives, chopped
    • 1/4 cup anchovies, chopped
    • 1 tablespoon capers
    • 2 tablespoons freshly chopped parsley
    • 1/2 teaspoon freshly ground black pepper
    • 1/4 teaspoon sea salt
    • 1/4 cup freshly grated Parmesan cheese

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.

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