Olive and anchovette bruschetta

Recipe from: 2/1/1998 12:00:00 AM
Ingredients 8
Servings 2
Minutes 20 minutes


Serving Change
  • 1
    French bread
  • 2
    large garlic cloves, crushed
  • 45
    olive oil
  • 50
    anchovette spread
  • freshly ground black pepper, to taste
  • 18
    black olives, stoned and quartered
  • 3
    medium tomatoes, sliced
  • 50
    shredded fresh basil


20 minutes
Cut the bread into 2 cm thck slices. Place on a baking tray and place under a hot grill. Toast for about 1 minute on either side. (The bread should remain soft inside.) Remove from the oven. Change oven setting to 180 °C. Mix the garlic, olive oil, anchovette and pepper together to form a paste. Spread on the toasted bread. Top with olives and tomatoes. Bake in preheated oven for 10 minutes, until heated through. Serve hot, garnished with basil.

Read more on: grill  |  fruit


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