Anchovy Bruschetta

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.

• Prep: 10 min
• Cook: 5 min
• Difficulty: Easy
• Calories: 407
• Protein: 19 g
• Carbs: 51 g
• Fat: 13 g

Ingredients

• 4 pc Country bread ( sliced )
• 1 pc Garlic ( peeled )
• 20 g Minimum butter sweet ( softened )
• 12 pc European anchovy ( drained fillets )
• 1 tbsp Extra virgin olive oil
• 0.5 pc Citrus limon (L.) Burm. f. ( juiced )
• 1 tbsp Flat-leaf parsley ( chopped )

Instructions

1. Bread preparation

   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. Garlic rubbing

   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. Topping

   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.

Chef's tips

• 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.

Storage

Consume immediately to maintain the hot/cold contrast and the crispness of the bread.