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.
Roasted Breaded Mussels: Cozze al Forno
