Anchovy Bruschetta: Bruschetti di Alici

Name: Anchovy Bruschetta: Bruschetti di Alici
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 16 slices 16 thin slices Italian peasant bread; 1 bunch fresh parsley, leaves chopped; 1 clove garlic, finely minced; 59 milliliters chopped mint leaves; 118 milliliters extra-virgin olive oil; 4 servings Freshly ground pepper; 12 fillets salt-packed anchovy fillets

Anchovy Bruschetta: Bruschetti di Alici requires around 20 minutes from start to finish. This recipe makes 4 servings with 547 calories, 12g of protein, and 31g of fat each. This recipe covers 18% of your daily requirements of vitamins and minerals. It works well as a very reasonably priced hor d'oeuvre. It is a good option if you're following a dairy free and pescatarian diet. If you have pepper, parsley, salt-packed anchovy, and a few other ingredients on hand, you can make it.

Instructions

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

Soak anchovies in water for 1 hour.

Ingredients you will need

Anchovies

Water

Drain, rinse and chop.

Using a fork, mash the anchovies, parsley, mint and the garlic in a bowl.

Ingredients you will need

Anchovies

Parsley

Garlic

Mint

Equipment you will use

Bowl

Add the olive oil and pepper, to taste. Keep mixing and mashing until you achieve a creamy consistency. You may need to add more oil.

Ingredients you will need

Olive Oil

Pepper

Cooking Oil

Spread the anchovy mixture in equal amounts over the bread slices.

Ingredients you will need

Anchovies

Spread

Bread

Place the bruschetta on a large baking sheet.

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Baking Sheet

Bake until the bread is just toasted, about 8 to10 minutes.

Ingredients you will need

Bread

Equipment you will use

Oven

Equipment

Oven

Bowl

Baking Sheet

Ingredients

Servings:

16slices

16 thin slices Italian peasant bread 1bunch

fresh parsley, leaves chopped 1clove

garlic, finely minced 59milliliters

chopped mint leaves 118milliliters

extra-virgin olive oil 4servings

Freshly ground pepper 12fillets

salt-packed anchovy fillets

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Santa Margherita Chianti Classico Riserva with a 4.8 out of 5 star rating seems like a good match. It costs about 27 dollars per bottle.