Bruschetta di Alici

By LeeBoruchow

Anchovy bruschetta.

Ingredients

• 12 salt-packed anchovy fillets, rinsed and soaked in milk or water for at least 1-2 hours
• 1 bunch fresh parsley, finely chopped
• 6 mint leaves, finely chopped
• 1 clove garlic, finely minced
• 1/4 cup extra-virgin olive oil
• pinch hot red pepper flakes
• 16 thin slices Italian peasant bread

Details

Servings 4

Preparation

Step 1

Preheat the oven to 375 degrees F.
Mix the anchovies, parsley, mint and the garlic in a bowl.
Add the olive oil and pepper flakes and keep mixing and mashing until you achieve a creamy consistency. You may need to add more oil.
Spread the anchovy mixture in equal amounts over the bread slices. Place the bruschetta on a large baking sheet. Bake until the bread is just toasted, about 8 to 10 minutes.