Tomato and Anchovy Bruschettas
Bruschettas are always welcome at our home, in any combination!
So here is a fishy one for you - with salty anchovies!
Anchovies are little fish found mainly around the Black Sea and the Pacific and Atlantic, as well as the Mediterranean, where the best are thought to come from. They're generally around 8-10cm long and, as their delicate flavour doesn't last long after they're caught, they are rarely exported fresh. Instead, they're filleted, salt-cured and packed in oil or salt (these are particularly flavourful) in tins or jars. Preserved that way, they take on an intense but sophisticated fish flavour and are a great store cupboard standby.
They are quite a staple of Italian cuisine, either filetti di alici sott’olio – cured anchovy fillets in oil – and acciughe salate – whole brined and salt-packed anchovies, and are loved for their distinctive umami taste. Along with two other Italian foodie favourites, parmigiano reggiano (parmesan cheese) and truffles, cured anchovies are one of the most umami-rich foods, meaning they’re the ultimate in satisfying savoury flavour.
This combo cannot be more Italian if you ask me, so I invite you to enjoy these bruschettas with your favourite drink!
On some olive oil toast the bread on a pan for a few minutes until nice golden colour.
Once the bruschettas are done, add sliced tomatoes, olives and anchovy fillets, then top with some parmesan cheese.
Tomato and Anchovy Bruschettas
Ingredients
Instructions
- On olive oil toast your bread on a pan for a few minutes until nice golden colour.
- Once the bruschettas are done, add sliced tomatoes, olives and anchovy fillets, then top with some parmesan cheese.
