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    • Anchovy and Roasted Red Pepper Bruschetta

    Mark Sharron
    Easy
    15 minutes
    2
    Anchovy and Roasted Red Pepper Bruschetta is a classic Italian appetiser sure to please any crowd. Made with baguette slices, roasted red peppers, capers, garlic, olives, basil, anchovies and a few simple seasonings, this flavorful bruschetta is easy to make and delicious to eat. Whether hosting a party or looking for an easy snack, this dish will surely be a hit.
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    Ingredients

    • 1 baguette, cut into 1/2-inch slices
    • 3 tablespoons olive oil
    • 1/2 cup roasted red peppers, chopped
    • 2 tablespoons capers
    • 2 cloves garlic, minced
    • 1/4 cup pitted Kalamata olives, chopped
    • 2 tablespoons chopped fresh basil
    • 1/4 cup chopped anchovies
    • Salt and pepper to taste

    Method

    • Step-by-Step Method: Anchovy and Roasted Red Pepper Bruschetta
    • Preheat oven to 200°C (400°F)
    • Arrange baguette slices in a single layer on a baking sheet
    • Brush both sides of each baguette slice lightly with olive oil
    • Toast baguette slices in oven for 6–8 minutes, flipping halfway, until golden and crisp
    • While bread toasts, place chopped roasted red peppers in a bowl
    • Add chopped Kalamata olives, capers, and minced garlic to red peppers
    • Stir in chopped fresh basil and chopped anchovies
    • Season the red pepper mixture lightly with salt and black pepper to taste
    • Mix gently to combine all topping ingredients evenly
    • Remove toasted baguette slices from the oven and let cool slightly
    • Spoon the red pepper–anchovy mixture evenly over each toasted baguette slice
    • Arrange bruschetta on a serving platter
    • Drizzle a light touch of olive oil over finished bruschetta if desired
    • Garnish with extra basil leaves if available
    • Serve immediately while the bread remains crisp