Crostini with Sun-Dried Tomato and Anchovy
These little toasts are simple to assemble, especially if you have sun-dried tomatoes and anchovies on hand, and are a great snack to have with drinks. This makes eight crostini, enough for four polite diners to have two each before dinner. Scale up if your crowd is a bit more ravenous.
20 mins total time
10 mins active time
Easy
Serves 4
Ingredients
Measurements:
- 8 slices baguette
or ciabatta slices, cut about .25-inch thick
- 1 clove garlic
peeled
- ¼ cup chopped sun-dried tomato
- 4 anchovy fillets
- Extra-virgin olive oil
- Red-pepper flakes
- 1 tsp finely chopped fresh rosemary
- Flaky salt
(optional)
Instructions
- 1Insert wire rack to position 4. Arrange the bread on the wire rack so it is evenly spaced and press Start.
- 2Toast bread until it has reached your desired color and crispiness. Give it a bit more time if needed.
- 3Lightly rub each slice with the garlic clove. Just two quick swipes will make it garlicky enough.
- 4Spread each toast with about 1 teaspoon sun-dried tomato, and top with half an anchovy fillet.
- 5Drizzle each toast with a little olive oil, and sprinkle with red-pepper flakes and rosemary. Add a tiny bit of flaky salt and serve.