Bruschetta with anchovies and parmesan
3 servings
10 minutes
Anchovy and parmesan bruschetta is an exquisite combination of Mediterranean flavors where the simplicity of ingredients transforms into a masterpiece. This classic Italian appetizer originated in rustic kitchens when peasants toasted bread over an open fire and seasoned it with available products. The juicy mix of tomatoes, basil, and garlic adds brightness and freshness, while the anchovies contribute a savory saltiness perfectly complemented by the rich aroma of parmesan. Crispy bread soaked in olive oil becomes the ideal base for this gastronomic delight. Anchovy bruschetta is a magnificent dish for an aperitif or light snack that awakens appetite and mood in the best traditions of Italian hospitality.
1
Brown the bread in the oven and drizzle it with olive oil.
- White bread: 6 pieces
- Olive oil: 3 tablespoons
2
Blend the tomatoes, basil, and garlic.
- Tomatoes in their own juice: 4 jars
- Finely chopped garlic: 0.5 teaspoon
- Basil: to taste
3
Season with salt and pepper.
- Freshly ground black pepper: to taste
4
Spread the tomato mixture on the bread, place an anchovy on top, and sprinkle with grated Parmesan.
- Tomatoes in their own juice: 4 jars
- White bread: 6 pieces
- Anchovies: 80 g
- Grated Parmesan cheese: to taste
