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    • Anchovy and Olive Crostini

    Anchovy and Olive Crostini

    Mark Sharron
    Easy
    10-15 minutes
    01-Feb

    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

    • How to Make Anchovy and Olive Crostini
    • Preheat oven to 200°C (400°F)
    • Arrange baguette slices on a baking tray in a single layer
    • Brush both sides of each slice with extra-virgin olive oil, reserving any remaining oil
    • Toast baguette slices in the oven for 5–7 minutes, or until light golden and crisp
    • Meanwhile, in a small bowl, combine chopped Kalamata olives, chopped anchovies, capers, minced garlic, and chopped parsley
    • Season olive-anchovy mixture with freshly ground black pepper and sea salt
    • Remove toasted baguette slices from the oven and allow to cool slightly
    • Gently spoon olive-anchovy mixture onto each crostini, distributing evenly
    • Sprinkle each crostini with freshly grated Parmesan cheese
    • Optionally, drizzle with reserved olive oil for sheen and flavor
    • Return topped crostini to the oven for 2–3 minutes, just to warm the toppings and slightly melt the Parmesan
    • Transfer crostini to a serving platter using tongs
    • Garnish with additional chopped parsley for color and freshness
    • Serve immediately as an appetizer, pairing with dry white wine or sparkling water