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Crostini With Sun-Dried Tomato and Anchovy
By David Tanis
Y I E L D 4 servings T I M E 20minutes
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, enoughfor four polite diners to have two each before dinner. Scale up if your crowd is a bit more ravenous.
INGREDIENTS
8 baguette or ciabatta slices, cut about 1/4-inch thick
1 garlic clove, peeled
¼ cup chopped sun-dried tomato 4 anchovy fillets
Extra-virgin olive oil Red-pepper flakes
1 teaspoon fresh rosemary, finely chopped Flaky salt (optional)
PREPARATION
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.
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