Crostini With Sun-Dried Tomato and Anchovy
These little toasts are simple to assemble, especially if you have sun-dried tomatoes and anchovies on hand, and are a great snack to have with drinks. This makes eight crostini, enough for four polite diners to have two each before dinner. Scale up if your crowd is a bit more ravenous.
- Total:
- Serves: 4 persons
Ingredients
- 8baguette or ciabatta slices, cut about 1/4-inch thick
- 1garlic clove, peeled
- ¼cup chopped sun-dried tomato
- 4anchovy fillets
- Extra-virgin olive oil
- Red-pepper flakes
- 1teaspoon fresh rosemary, finely chopped
- Flaky salt (optional)
Instructions
Step 1
Toast the bread, then lightly rub each slice with the garlic clove. Just two quick swipes will make it garlicky enough.Step 2
Spread each toast with about 1 teaspoon sun-dried tomato, and top with half an anchovy fillet.Step 3
Drizzle each toast with a little olive oil, and sprinkle with red pepper and rosemary. Add a tiny bit of flaky salt and serve.