Recipe courtesy of Mario Batali
Total:
20 min
Active:
10 min
Yield:
4 or more servings
Level:
Easy

Ingredients

  • 12 salt-packed anchovy fillets
  • 1 bunch fresh parsley, leaves chopped
  • 1/4 cup chopped mint leaves
  • 1 clove garlic, finely minced
  • 1/2 cup extra-virgin olive oil
  • Freshly ground pepper
  • 16 thin slices Italian peasant bread

Directions

Preheat the oven to 375 degrees F.

Soak anchovies in water for 1 hour. Drain, rinse and chop.

Using a fork, mash the anchovies, parsley, mint and the garlic in a bowl.

Add the olive oil and pepper, to taste. Keep mixing and mashing until you achieve a creamy consistency. You may need to add more oil.

Spread the anchovy mixture in equal amounts over the bread slices. Place the bruschetta on a large baking sheet. Bake until the bread is just toasted, about 8 to10 minutes.

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