Info
- Course: Antipasto/Mezze, Hot Appetizer
- Skill Level: Easy
- Cost: Moderate
- Favorited: 5 Times
Can be made ahead of time.
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Anchovy and Olive Bruschette
Cookbook
These simple canapés are ideal with pre-dinner drinks. Good with a chilled glass of sparkling Prosecco.
Yield : Makes 12 appetizers
Prep Time : 10 mins
Cooking Time : 5 mins
Ingredients
- 12 slices Italian bread, such as ciabatta, about ¾ in (2cm) thick
- 1 garlic clove, peeled
- Extra virgin olive oil
- ½ cup store-bought marinara sauce
- Salt and freshly ground black pepper
- 4 oz (115g) mozzarella cheese, drained and cut into 12 thin slices
- 1 tsp dried Italian herbs
- 12 anchovy fillets in olive oil, drained and cut in half crosswise
- 6 pitted Kalamata olives, sliced
Directions
1. Preheat the broiler and position the rack 6in (15cm) from the heat. Broil the bread slices until toasted golden on both sides. Rub 1 side of each slice with the garlic clove. Brush the garlic side of each slice with about 2 tsp olive oil.
2. For each bruschetta, spread the toasted bread with about 2 tsp marinara sauce and sprinkle with salt and pepper to taste. Put 1 slice of mozzarella on each, sprinkle with the herbs, and top with 2 pieces of anchovy in a criss-cross pattern.
3. Broil for 2–3 minutes, or until the mozzarella has melted. Serve hot, sprinkled with the olives.
Notes
Prepare ahead:
Steps 1 and 2 can be done in advance with the bruschette broiled just before serving.
© 2008 Dorling Kindersley
Nutritional Information
Nutrients per serving
Nutritional information is based on 12 servings.
140 kcal
8 % daily value
0 % daily value
1 % daily value
97 mg
15 mg
6 g
1 g
1 g
17 g
11 mg
446 mg
2 g
5 g
7 % daily value
