Bruschetta with cured tomatoes and anchovies
Cooking time:
15 minutes
Active time:
15 minutes
Complexity:
Easy
A very rich Italian-style snack.
See all recipes category Snacks 
5
Recipe "Bruschetta with cured tomatoes and anchovies "
Ingredients for 3 servings
dried tomatoes in oil
30 g
anchovies
20 g
parmesan
40 g
twisted sourdough baguette
1 pc.
rosemary
1 sprig
olive oil
1 tbsp. spoon
freshly ground black pepper
to taste
Step 1/5
Cut the baguette in half, and then cut each half in half across to get 4 convenient flat pieces. Place on a baking sheet lined with parchment, cut up.
Step 2/5
Brush each piece with olive oil (you can use butter from tomatoes) and lay out whole tomatoes.
Step 3/5
Mash the anchovies with a fork and add a little to each bruschetta. Arrange a couple of rosemary leaves each. If there is no fresh, dry rosemary can be used.
Step 4/5
Grate the cheese on a fine grater, sprinkle with bruschettes.
Step 5/5
Place in an oven preheated to 200 ° C for 5-7 minutes until the cheese melts. Pepper and serve the bruschettes hot.
Ingredients for 3 servings
dried tomatoes in oil
30 g
anchovies
20 g
parmesan
40 g
twisted sourdough baguette
1 pc.
rosemary
1 sprig
olive oil
1 tbsp. spoon
freshly ground black pepper
to taste
Nutritional value per 100 g
Calories
284 kcal
Proteins
13 g
Fats
12 g
Carbohydrates
33 g
Saturated fat
4 g
Dietary fiber
2 g
Added sugar
0 g
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