Italian crostini with tomatoes, olives and anchovies Recipe
These crostini are a bolder version of the classic Italian appetizer – salty anchovies, juicy tomatoes and olives make a perfect pairing for a glass of wine. In Italy, such small bites often appear before the main course to whet the appetite.
These Italian crostini have a much more pronounced character than classic bruschetta – salty anchovies, meaty olives and juicy tomatoes create an intense Mediterranean flavor bomb. The crunchy bread contrasts with the moist, aromatic topping, while garlic and chili-spiked oil add a lightly spicy finish. This is exactly the kind of snack you get with a glass of wine in Italian bars instead of chips.
Chef's tips
Toast the bread really well until golden and crisp – if it’s too soft, the tomatoes will quickly make it soggy. Rub the crostini with garlic while they’re still hot so the aroma soaks nicely into the crumb without becoming overpowering. Anchovies are intensely salty, so add salt only at the very end, after tasting – it’s easy to overdo it here.
How to serve
Serve on a large board as part of an “Italian snack board” together with olives, pieces of cheese and a simple rocket salad. They’re perfect with a glass of dry white wine or a light red served slightly chilled, such as Barbera. It’s a great way to start a movie night at home or a quick bite when friends drop by “for a glass of wine” on a Friday after work.
Ingredients
- baguette or other white bread about 250 g - 1 piece
- tomatoes ripe - 3 piece
- pitted black olives - 50 g
- anchovy fillets in oil can be omitted for a vegetarian version - 6 piece
- olive oil - 3 tablespoon
- garlic cloves - 2 piece
- fresh basil or flat-leaf parsley chopped - 1 handful
- salt to taste, carefully, as anchovies are salty
- freshly ground black pepper to taste
- chili flakes optional - 0.25 teaspoon
Preparation
- Set the oven to grill function or 220°C (top and bottom heat). Line a baking tray with baking paper.
- Slice the baguette into pieces about 1.5 cm thick. Arrange them on the tray and drizzle with 1 tablespoon of olive oil. Place in the oven for 5–8 minutes, until the bread is lightly crisp and golden on the edges.
- Dice the tomatoes finely. If they are very juicy, you can gently squeeze out some of the juice so the crostini don’t get too soggy.
- Slice the olives, cut the anchovies into thin strips. Chop the herbs.
- Put the tomatoes, olives, anchovies, chopped herbs, chili flakes (if using), 2 tablespoons of olive oil, a pinch of pepper and, if needed, a little salt into a bowl. Mix gently.
- Remove the toasted slices from the oven. Rub each one with a halved garlic clove – rub the surface of the bread 2–3 times until it lightly absorbs the aroma.
- Top each slice with a portion of the tomato mixture. Serve immediately, before the bread softens completely.
Storage
Best eaten fresh. If you have leftover topping, store it in the fridge in a closed container for up to 1 day and spoon onto freshly toasted bread just before serving.
