Bruschetta with Tomato, Basil & Anchovies

Bruschetta with Tomato, Basil & Anchovies

Prepare these delectable treats in just 20 minutes or less, bursting with flavour, making them an ideal choice for both casual and formal gatherings. An effortless option that will earn you gratitude from your guests. Infused with Mediterranean flair, these easy canapés are not only delicious but also a healthier alternative. Why not give them a try today?

The vibrant colours make this dish a standout, serving as a truly inviting appetiser. Imagine a delightful crispy baguette, toasted to perfection, rubbed with garlic, generously topped with creamy basil pesto, and adorned with juicy, colorful tomatoes, bocconcini cheese, and anchovies for a hint of salt. Garnished with flat-leaf parsley and elevated with a drizzle of balsamic glaze for a touch of sweetness.

This is my version of bruschetta or Caprese crostini & it is a truly versatile canapé with the options for toppings being endless. It is a go to for any canapé menu. Explore the many options. Some topping suggestions have been included in this post.

Crostini, originating from Italy, are delectable bite-sized appetisers that offer a delicious combination of crispiness and flavour. These small toasts, typically made from slices of baguette or Italian bread, are toasted until golden brown, creating a crunchy base that serves as the perfect canvas for a variety of toppings.

From creamy spreads like goat cheese or ricotta to savoury options like prosciutto or roasted vegetables, crostini are endlessly versatile, making them a favourite choice for entertaining and snacking alike. The beauty of crostini lies in their simplicity – with just a few quality ingredients, they can be transformed into elegant hors d’oeuvres that impress even the most discerning palate.

What sets crostini apart is their ability to marry different textures and flavours into one harmonious bite. The crispiness of the toasted bread provides a satisfying crunch, while the toppings offer a burst of contrasting tastes and textures. Whether served as a sophisticated starter at a dinner party or enjoyed as a casual snack, crostini are a versatile and crowd-pleasing option that never fails to impress.

With endless possibilities for customisation, from classic combinations like tomato and basil to inventive pairings like fig and prosciutto, crostini are a culinary delight that can be tailored to suit any occasion or palate, making them a beloved staple in the world of canapes.

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Bruschetta With Tomato, Basil & Anchovies

(Serves 24 Prep 20 mins)

You Will Need:

• Day-old crusty baguette: This essential component serves as the base for the crostini, offering a crispy and slightly chewy texture. The day-old nature of the baguette allows it to be sliced thinly without crumbling, providing the perfect vehicle for holding the flavourful toppings.
• Spray olive oil: A convenient way to evenly coat the sliced baguette with a light layer of olive oil. This spray ensures that each crostini achieves a golden and crispy texture upon toasting, while also imparting a subtle hint of olive flavour.
• Fresh Garlic Cloves: Fresh garlic cloves are used to infuse the crostini with a background garlic flavour. Rubbing the cut sides of the garlic onto the bread slices imparts a subtle aroma and taste, enhancing the overall savoury profile of the dish.
• Homemade basil pesto: This vibrant and flavourful pesto made from fresh basil leaves, pine nuts, Parmesan cheese, garlic, and olive oil. This homemade pesto adds a burst of herbaceous freshness and richness to the crostini & a luxurious creamy texture elevating them to gourmet status. Basil Pesto is a staple in our home & in a lot of mediterranean homes alike.
• Baby bocconcini, cut in half: These small balls of fresh mozzarella cheese are cut in half to fit perfectly on top of the crostini. Their creamy texture and mild flavour provide a luxurious contrast to the other savoury components of the dish.
• Punnet of mixed baby tomatoes, cut into halves or quarters: These colourful and sweet baby tomatoes are sliced to the desired size, adding a burst of freshness and juiciness to each crostini. Their vibrant hues and juicy texture provide a visually appealing contrast to the other ingredients. Aim for as much colour as you can.
• Small jar anchovies: These small, salty fish fillets are packed with umami flavour, providing a savoury depth to the crostini. They add a unique and briny richness that balances the other flavours.
• Flat-leaf parsley: Fresh parsley leaves are finely chopped and sprinkled over the assembled crostini, adding a pop of vibrant green colour and a hint of earthy freshness. This garnish not only enhances the visual appeal of the dish but also contributes a subtle herbal flavour.
• Balsamic glaze: A thick and sweet reduction of balsamic vinegar, drizzled over the finished crostini to add a tangy and syrupy finish. This glaze provides a beautiful contrast to the savoury and creamy elements of the dish, balancing the flavours with its sweet acidity.

Instructions:

1. Preheat the oven to 180°C (356°F) for fan-forced ovens, ensuring it reaches the optimal temperature for toasting the crostini.
2. Using a sharp knife, carefully slice the baguette into rounds approximately 1 centimetre thick, ensuring uniformity in thickness for even toasting. Slicing straight for small portions or on a slight diagonal for larger ones.
3. Arrange the baguette rounds in a single layer on a baking tray lined with foil, ensuring they are spaced evenly apart to allow for proper air circulation during baking.
4. Using an olive oil spray, lightly coat each round of bread with a fine mist of olive oil, ensuring they are evenly covered for a golden and crispy texture upon baking.
5. Place the baking tray in the preheated oven and bake the bread rounds for approximately 7 minutes, or until they are lightly golden brown and crispy on the edges.
6. Once removed from the oven, allow the toasted baguette rounds to cool slightly until they are safe to handle without burning.
7. Take each piece of toasted baguette and gently rub the surface with a the raw side of the garlic. clove 1/2, imparting a subtle yet aromatic garlic flavour to each slice.
8. Spoon a generous dollop of homemade basil pesto onto each garlic-infused slice of baguette, ensuring it covers the surface evenly for a burst of fresh herbaceous flavour.
9. Top each pesto-coated crostini with half a baby bocconcini, allowing its creamy texture to meld beautifully with the savoury pesto.
10. Add a couple of different coloured pieces of baby tomatoes onto each crostini, providing a burst of sweetness and a visual pop of colour.
11. Place half a piece of anchovy delicately atop each crostini, adding a briny and savoury depth of flavour to the ensemble.
12. Drizzle a small amount of balsamic glaze over each crostini, giving a tangy and sweet finish that complements the savoury and creamy components.
13. Sprinkle freshly chopped parsley over the top of each crostini, adding a final touch of vibrant green colouring and a hint of fresh herbal aroma.
14. Serve these herbaceous crostini immediately, allowing your guests to enjoy the harmonious blend of flavours and textures with every bite.

Helpful Tips

• You can use French baguette or sour dough baguette as I’ve used here.

• If the bread is too fresh it will be difficult to cut without losing it’s shape.

• You can opt to leave out the rubbing the bread with garlic but as a garlic fiend, I suggest you don’t.

• You shouldn’t need to turn the bread rounds.

• Home made basil pesto is so much tastier than the jar variety, even if you keep some small containers in the freezer to use for different occasions, my recipe is HERE.

• If you don’t like anchovies you can omit them, the flavours all work beautifully together even my 11 yr old daughter enjoyed these & she hates tomatoes & anchovies.

• You want as much colour as possible.

• The other option is to mix the tomato pieces, bocconcini pieces, parsley all in a small bowl and drizzle with olive oil before you add to the crostini.

• There is enough salt with the anchovies but if you are accustomed to a lot of salt you can add more.

• Anchovies come in cans or jars & in a variety of sizes.

• You may use 1/2 the bread rounds but you can keep the rest in a zip lock bag & toast later to use later or create a different topping on the other 1/2.

• You could also add finely diced red onion for another layer of flavour.

Other Topping suggestions:

• Cream cheese, capers, dill, lemon zest, lime zest, red onion, smoked salmon

• Whipped feta, rocket, artichokes

• Garlic humous, prosciutto, sicilian olives

• Babaganoush, roasted red peppers, crumbled feta

• Whipped Feta, nectarine, raspberry, honey, basil

• Grilled Nectarine, Cream Cheese, Blackberry with Raspberry Balsamic

• Marinated Feta, grilled figs, Prosciutto, Pistachio & Honey

Bruschetta with Tomato, Basil & Anchovies

Recipe

(Serves 24 Prep 20mins)

Ingredients

• Day old crusty baguette
• Spray olive oil
• 2 cloves of garlic- peeled & halved lengthways
• Homemade basil pesto *
• Baby bocconcini cut in ½ 
• Punnet of mixed baby tomatoes cut into ½ or ¼ (depending on size)
• Small jar anchovies
• Flat leaf parsley
• Balsamic glaze

Method

1. Heat oven to 180 C fan forced
2. Cut baguette with a sharp knife into 1cm thick rounds
3. Place rounds flat on baking tray lined with foil
4. Spray bread with olive oil
5. Bake for 7mins
6. Remove from oven and cool enough to handle
7. Rub each piece with garlic
8. Apply a generous dollop of basil pesto onto each slice
9. Top with ½ baby bocconcini
10. Add a couple of different coloured tomato pieces
11. Add ½ piece of anchovy
12. Drizzle balsamic glaze
13. Sprinkle parsley over top
14. Serve & enjoy!!

Wine Pairing Suggestions:

Sauvignon Blanc: The crisp acidity and citrusy notes of Sauvignon Blanc can cut through the richness of the anchovies and complement the freshness of tomatoes and basil.

Pinot Grigio: Another white wine option, Pinot Grigio, offers a clean and refreshing taste with green apple and citrus flavours that can work well with the bruschetta ingredients.

Chardonnay (unoaked): Unoaked Chardonnay provides a balance of acidity and a hint of fruitiness without overwhelming the delicate flavours of the bruschetta.

Rosé: A dry rosé can be a versatile choice, offering a middle ground between red and white wines. Look for a rosé with good acidity and berry notes.

Champagne or Sparkling Wine: The effervescence and acidity in sparkling wine can provide a refreshing contrast to the bruschetta, cleansing the palate between bites.

Spotlight

Anchovies

Anchovies are somewhat of an underrated delicacy in Australia in my opinion.

Small green fish with a bluish hue salted in brine then cured and with a characteristic powerful flavour and popular in both European countries and Asia but particularly popular in the Mediterranean.

They are a prized ingredient for a lot of chefs not just for pizzas or salads but they can lend an umami flavour to many other dishes including eggs, pasta & tapenades.

Full of Omega-3, proteins and vitamins, they make for a healthy addition to your menu.

They contain high levels of vitamin B3, Selenium, Iron & Calcium