Crispy Anchovy Crostini is the kind of appetizer that wakes up your palate and makes a stylish, umami-packed entrance at any gathering.
Yields4 ServingsPrep Time10 minsCook Time10 minsTotal Time20 mins
For the Crostini
1 small baguette, sliced into 12 thin rounds
2 tbsp olive oil (plus more for drizzling)
1 clove garlic, halved
For the Anchovy Topping
12 oil-packed anchovy fillets (good quality, like Ortiz or Agostino Recca)
2 tbsp olive oil
1 small shallot, finely diced
1 tsp tomato paste
1 tbsp capers, rinsed and chopped
½ tsp chili flakes (optional, for heat)
Zest of 1 lemon
Fresh parsley, finely chopped (for garnish)
Prepare the Crostini
1
-
Preheat your oven to 400°F (200°C).
-
Arrange baguette slices on a baking sheet.
-
Brush lightly with olive oil and toast in the oven for 5–6 minutes, or until golden and crisp.
-
Rub each warm toast with the cut side of the garlic clove. Set aside.
Make the Anchovy Topping
2
-
In a small skillet, heat 2 tbsp olive oil over medium heat.
-
Add the shallot and sauté for 1–2 minutes until soft and translucent.
-
Stir in the tomato paste and cook for another 30 seconds to caramelize.
-
Add the anchovies and gently mash them with the back of a spoon—they'll melt into the mixture.
-
Stir in the chopped capers, lemon zest, and chili flakes (if using).
-
Cook until everything is combined and fragrant—about 2 more minutes.
Assemble the Crostini
3
-
Spoon the warm anchovy mixture onto each toasted baguette slice.
-
Drizzle with a touch more olive oil.
-
Garnish with a sprinkle of chopped parsley and a few extra curls of lemon zest if you’re feeling fancy.
Serving Suggestions
4
-
Serve warm or at room temperature as an antipasto, cocktail party snack, or Mediterranean tapas.
-
Great with a crisp white wine (like Verdicchio or Albariño) or a dry sparkling.
Ingredients
For the Crostini
1 small baguette, sliced into 12 thin rounds
2 tbsp olive oil (plus more for drizzling)
1 clove garlic, halved
For the Anchovy Topping
12 oil-packed anchovy fillets (good quality, like Ortiz or Agostino Recca)
2 tbsp olive oil
1 small shallot, finely diced
1 tsp tomato paste
1 tbsp capers, rinsed and chopped
½ tsp chili flakes (optional, for heat)
Zest of 1 lemon
Fresh parsley, finely chopped (for garnish)
Directions
Prepare the Crostini
1
-
Preheat your oven to 400°F (200°C).
-
Arrange baguette slices on a baking sheet.
-
Brush lightly with olive oil and toast in the oven for 5–6 minutes, or until golden and crisp.
-
Rub each warm toast with the cut side of the garlic clove. Set aside.
Make the Anchovy Topping
2
-
In a small skillet, heat 2 tbsp olive oil over medium heat.
-
Add the shallot and sauté for 1–2 minutes until soft and translucent.
-
Stir in the tomato paste and cook for another 30 seconds to caramelize.
-
Add the anchovies and gently mash them with the back of a spoon—they'll melt into the mixture.
-
Stir in the chopped capers, lemon zest, and chili flakes (if using).
-
Cook until everything is combined and fragrant—about 2 more minutes.
Assemble the Crostini
3
-
Spoon the warm anchovy mixture onto each toasted baguette slice.
-
Drizzle with a touch more olive oil.
-
Garnish with a sprinkle of chopped parsley and a few extra curls of lemon zest if you’re feeling fancy.
Serving Suggestions
4
-
Serve warm or at room temperature as an antipasto, cocktail party snack, or Mediterranean tapas.
-
Great with a crisp white wine (like Verdicchio or Albariño) or a dry sparkling.
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