Crostini with Sun-Dried Tomato and Anchovy

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


Serves 4



  • 8 slices baguette

    or ciabatta slices, cut about .25-inch thick

  • 1 clove garlic


  • ¼ cup chopped sun-dried tomato
  • 4 anchovy fillets
  • Extra-virgin olive oil
  • Red-pepper flakes
  • 1 tsp finely chopped fresh rosemary
  • Flaky salt



  • 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.