Anchovy Bruschetta
Ingredients
- 4 pcCountry bread (sliced)
- 1 pcGarlic (peeled)
- 20 gUnsalted butter (softened)
- 12 pcEuropean anchovy (drained fillets)
- 1 tbspExtra virgin olive oil
- 0.5 pcCitrus limon (L.) Burm. f. (juiced)
- 1 tbspFlat-leaf parsley (chopped)
Method
A slice of rustic country bread, toasted to a golden amber, rubbed with fresh garlic. The anchovy fillets provide a salty punch that contrasts with the creamy butter and the zest of lemon.
- 1
Slice the country bread at an angle into 1.5 cm thick pieces. Place under the grill or in a toaster until the crust is crispy and the crumb is golden brown.
- 2
Peel the garlic clove. Rub the rough side of the hot bread vigorously with the garlic; the clove should wear down onto the crumb to flavor it without overpowering.
- 3
Spread a thin layer of butter over the garlicky bread. Arrange the anchovy fillets, drizzle with olive oil and a few drops of lemon juice. Finish with chopped parsley.
Frequently asked questions
How do you get this dish right?
- The bread must be very hot when you rub the garlic so the essential oils penetrate the crumb.
- Do not add salt; the anchovies provide plenty.
How long does this dish keep?
Consume immediately to maintain the hot/cold contrast and the crispness of the bread.
