This appetizer is very easy to prepare and incredibly quick – perfect to serve on a summer day with an ice-cold beer or a glass of Prosecco.
When preparing an Italian dish that requires butter, keep in mind that the butter sold in Italy is never salted – and therefore salt is always added to the recipe in some other way. In this case, the anchovies preserved in olive oil are extremely savoury and are more than enough to add taste to the bruschetta: no salt needed!
Serves: 4 | Preparation time: <10 mins | Cooking time: 10 mins
- Bread: 200 g
- Parsley, fresh: 1 sprig
- Butter, unsalted: about 2 tbsp
- Extra Virgin Olive Oil (EVOO): 2 tbsp
- Anchovy fillets in olive oil: as needed
- Optional, dried chili flakes: to taste
Remove the anchovy fillets from the olive oil and lay them on some kitchen paper to get rid of most of the oil. Finely chop the parsley.
Cut the bread in slices about 1-1.5 cm thick and toast them in the oven at 180° for 5 mins, or even on a grill or in a pan.
Spread some butter on each slice and garnish the bruschettas with fresh parsley, a drizzle of olive oil, some anchovy fillets and chili flakes as well if you want.