Tomato and Anchovy Bruschetta

By Joschef

Recipe courtesy Emeril Lagasse, 2007

Ingredients

• 30 (1/2-inch) slices French or Italian bread
• 9 tablespoons extra-virgin olive oil
• 3/4 teaspoon salt, divided
• 1/4 teaspoon pepper, divided
• 5 medium tomatoes, seeded and small diced
• 2 tablespoons basil chiffonade, plus more for garnishing
• 1 tablespoon chopped fresh parsley leaves
• 1/2 lemon, zested
• 1 tablespoon fresh lemon juice
• 1 teaspoon minced garlic
• 4 anchovy fillets, finely minced
• Grated Parmesan, optional

Preparation

Step 1

Preheat the oven to 325 degrees F.

Place the slices of French bread on a baking sheet and lightly brush on both sides with 4 tablespoons of the olive oil. Season with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Bake until lightly golden and crispy, about 20 minutes. Set aside to cool.

While the toasts are baking combine the olive oil, 1/2 teaspoo salt, 1/8 teaspoon pepper, tomatoes, basil, parsley, lemon zest and juice, garlic, and anchovies in a nonreactive bowl and toss to blend.

Serve each toast with a heaping tablespoon of the tomato mixture and garnish with grated Parmesan, if desired.