Italian crostini with tomato and anchovies

Deepblue anchovies

Cut the French bread diagonally into eight 1cm thick slices and grill them until brown. Heat the oil and bake the garlic and tomatoes for 4 minutes. Stir the basil and tomato paste through this. Flavour with salt and pepper.

Spread the bread with the tomato sauce. Place the anchovies on top of this. Garnish with the basil.

  • 4 persons
  • 10 minutes
  • 2 cans of 48g Deepblue anchovies
  • 1 small French bread
  • 2 tablespoons of olive oil
  • 2 pressed garlic cloves
  • 4 chopped tomatoes
  • 1 tablespoon of freshly chopped basil
  • 1 tablespoon of tomato paste
  • Pepper / salt

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