Anchovy and Olive Crostini

cook 10 mins
  • 1/2 baguette, thickly sliced
  • 1 large garlic clove, peeled
  • 4 tablespoons extra virgin olive oil
  • 3 tomatoes, chopped
  • 4 anchovy fillets in oil, drained and sliced
  • 1 teaspoon drained capers
  • 50 g (2 oz) pitted black olives, roughly chopped
  • handful of basil, chopped
  • salt and pepper
  • Place the baguette slices on a large baking sheet. Toast under a hot grill for 3 minutes. Turn over and toast the other side for 3 minutes until golden and crisp.
  • Rub a little of the garlic clove over each piece of toasted bread, then drizzle over 2 tablespoons of the oil.
  • Mix together the remaining ingredients and season well. Spoon a little of the mixture over each piece of toasted bread and serve.
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