ANCHOVY BRUSCHETTA

Anchovies get a bad rap. I used to agree, but then a trip to Italy changed my perspective on these punchy little salt bombs. This recipe is inspired by a dish I had at The Oystermen Seafood Bar & Kitchen in London.

Time: 15 min | Difficulty: 1/5 | Servings: 4

1. Blend Ingredients

Add the basil, parsley, parmesan, capers, garlic, and salt to a food processor and blend until mostly smooth. 

2. Add Anchovies

Chop your anchovies and mix them into the pesto mixture.

3. Toast & Top

Toast your bread and top with the bruschetta mixture. 

4. Zest

Top with lemon zest if you wish and enjoy! 

Tip

Typically you would use more salt in a bruschetta, but the capers and anchovies will add a lot of salt. You can always add more to taste. 

THE SHOPPING CHECKLIST

20 anchovy filets A large handful of fresh basil A large handful of fresh flat-leaf parsley ⅓ cup grated parmesan 1 tbsp capers, rinsed and drained 1 garlic clove ¼ tsp sea salt or 2 large pinches ⅓ cup quality extra-virgin olive oil ½ tbsp lemon juice (about ¼ lemon) Toasted bread (I like a sourdough boule) Lemon zest (optional for topping)