Bruschetta with anchovies and basil
Bruschetta's are one of my favorite appetizers. The original recipe from central Italy is childishly simple: grilled bread, tomatoes, garlic, olive oil and salt and pepper. In this version I have replaced the salt by anchovies and sherry vinegar for an extra fresh touch. Combined with a rosé wine, this is a perfect start for a summer BBQ!. For a vegetarian version you can omit the anchovies and use fleur du sel instead.
- 3 medium tomatoes
- 1 clove of garlic
- Tinned anchovies (5 fillets)
- 1 tablespoon of anchovy oil
- 1 tablespoon of olive oil
- 1 tablespoon of sherry vinegar
- 10 leaves of basil
- French baguette (ideally at least 1 day old) - 12 slides of 1-1,5 cm.
- Step 1 Halve and deseed the tomatoes and chop in fine pieces.
- Step 2 Finely mince or grate the garlic and add to the tomatoes in a mixing bowl.
- Step 3 Chop up the anchovies and add to the bowl.
- Step 4 Flavor the tomatoes with the sherry vinegar, the olive oil and the oil of the anchovies.
- Step 5 Finely chop the basil and add to the mixture.
- Step 6 Season with pepper and mix everything.
- Step 7 Heat a grill pan on a high heat.
- Step 8 Cut the broad in thin slices of approximately 1-1,5 cm. I prefer to slice the bread as thin as possible to avoid that you lose your appetite for the meal.
- Step 9 Grill the bread until you see dark brown (but not black) grill marks.
- Step 10 Divide the tomato mixture between the slices of bread and serve!