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Crispy Anchovy Crostini

Yields4 ServingsPrep Time10 minsCook Time10 minsTotal Time20 mins

Crispy Anchovy Crostini is the kind of appetizer that wakes up your palate and makes a stylish, umami-packed entrance at any gathering.

Crispy Anchovy Crostini

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

  1. Preheat your oven to 400°F (200°C).

  2. Arrange baguette slices on a baking sheet.

  3. Brush lightly with olive oil and toast in the oven for 5–6 minutes, or until golden and crisp.

  4. Rub each warm toast with the cut side of the garlic clove. Set aside.

Make the Anchovy Topping
2

  1. In a small skillet, heat 2 tbsp olive oil over medium heat.

  2. Add the shallot and sauté for 1–2 minutes until soft and translucent.

  3. Stir in the tomato paste and cook for another 30 seconds to caramelize.

  4. Add the anchovies and gently mash them with the back of a spoon—they'll melt into the mixture.

  5. Stir in the chopped capers, lemon zest, and chili flakes (if using).

  6. Cook until everything is combined and fragrant—about 2 more minutes.

Assemble the Crostini
3

  1. Spoon the warm anchovy mixture onto each toasted baguette slice.

  2. Drizzle with a touch more olive oil.

  3. 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.

Nutrition Facts

4 servings

Serving size