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.
- Serves: 4 persons
- 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)
Step 1Toast the bread, then lightly rub each slice with the garlic clove. Just two quick swipes will make it garlicky enough.
Step 2Spread each toast with about 1 teaspoon sun-dried tomato, and top with half an anchovy fillet.
Step 3Drizzle each toast with a little olive oil, and sprinkle with red pepper and rosemary. Add a tiny bit of flaky salt and serve.