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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

      1. Preheat oven to 350°F (175°C).
    • 2. Place baguette slices on a baking sheet and brush with extra-virgin olive oil.
    • 3. Top with minced garlic, chopped olives, anchovies, capers, freshly chopped parsley, freshly ground black pepper, sea salt, and freshly grated Parmesan cheese.
    • 4. Bake in preheated oven for 10-15 minutes, or until cheese is melted and baguette slices are lightly toasted.
    • 5. Serve warm.

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