Crostini With Sun-Dried Tomato and Anchovy

By David Tanis

Published June 9, 2020

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
20 minutes
Rating
4(136)
Comments
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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.

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Ingredients

Yield:4 servings

  • 8 baguette or ciabatta slices, cut about ¼-inch thick

  • 1 garlic clove, peeled

  • ¼ cup chopped sun-dried tomato

  • 4 anchovy fillets

  • Extra-virgin olive oil

  • Red-pepper flakes

  • 1 teaspoon fresh rosemary, finely chopped

  • Flaky salt (optional)

Ingredient Substitution Guide

Preparation

  1. Step 1

    Toast the bread, then lightly rub each slice with the garlic clove. Just two quick swipes will make it garlicky enough.

  2. Step 2

    Spread each toast with about 1 teaspoon sun-dried tomato, and top with half an anchovy fillet.

  3. Step 3

    Drizzle each toast with a little olive oil, and sprinkle with red pepper and rosemary. Add a tiny bit of flaky salt and serve.

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Ratings

4 out of 5
136 user ratings
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Comments

Paul

I have a version of that with home made oven dried tomatoes, anchovies, and Carrs water crackers. Now that it's a little hotter and I'm a little busier telecommuting I'm not as eager to spend the time drying the tomatoes in the oven so a dollop of sour cream is a tasty substitute.

Steve

I have a similar recipe I make, only difference is I put some fresh mozzerella on the toast and let it melt under a broiler briefly, then spoon on the tomato/anchovy mixture.

Don Young

The Chile flakes added a nice kick. Given the anchovies , I did not add extra salt. Also added basil with the rosemary. Quick and easy app for neighborhood party, everyone loved it with rose wine, taste of Provence

Sara

So I don’t like seeing my anchovies but I do like to add a little for taste so I diced the garlic and anchovies into a paste and topped that with the tomato and it worked very well for my preferences.

Robyn

I served this as an appetizer at a dinner party last night and it was a big hit! I added a fresh chopped tomato to the sundried tomatoes and anchovies along with some fresh basil. I also served it with a log of goat cheese to spread on the crostini first. I had requests for the recipe from my friends who claim to dislike anchovies! (and I put extra ones in when making it)

Nancy

I do exactly the same thing, but put a smear of softened goat cheese on top of the crostini before adding the anchovy tomato mixture. Superb.

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