Equipment
Ingredients
Main
- 120 g baguette, sliced 6mm (1/4-inch) thick
- 1 garlic, peeled
- 60 g sun-dried tomato, chopped
- 4 anchovies
- 15 ml olive oil
- ½ g red-pepper flakes
- 3 g rosemary, finationsly chopped
- ½ g salt, optional
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 164 kcal
- Protein
- 6 g
- Carbohydrates
- 26 g
- Fat
- 5 g
- Fiber
- 2 g
- Sugar
- 6 g
- Sodium
- 367 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 3 mg
- Potassium
- 549 mg
- Calcium
- 31 mg
- Iron
- 1.6 mg
- Magnesium
- 33 mg
- Phosphorus
- 66 mg
- Zinc
- 0.4 mg
- Vitamin A
- 11 mcg
- Vitamin C
- 7 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 0.7 mg
- Vitamin K
- 9 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.09 mg
- Riboflavin
- 0.09 mg
- Niacin
- 2.2 mg
- Folate
- 12 mcg
- Water
- 5 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Toast the bread slices at 180°C (350°F) for 8 to 10 minutes until they are golden brown and crisp.
Rub the peeled garlic clove across one side of each warm toasted bread slice.
Spread approximately 7g (1 teaspoon) of chopped sun-dried tomatoes onto the garlic-rubbed side of each toast.
Cut the anchovy fillets in half and place one half-fillet on top of each crostini.
Drizzle each prepared crostini with a small amount of extra-virgin olive oil.
Sprinkle the red pepper flakes, chopped rosemary, and optional flaky salt over the top and serve immediately.
Chef's Notes
- For the crispiest crostini, ensure your baguette slices are uniformly cut. Slightly stale bread also works wonderfully and will toast up even crispier.
- When toasting, keep a close eye on the baguette slices to prevent them from burning, as they can go from golden to burnt very quickly.
- Don't be shy with the garlic! Rubbing the clove generously across the warm toast infuses it with a potent aroma and flavor.
- If you find the sun-dried tomatoes too intense, you can soak them in warm water for 10-15 minutes before chopping to mellow their flavor.
- For a more cohesive topping, you can lightly mash the sun-dried tomatoes with a fork before spreading, or even pulse them in a food processor with a little olive oil.
Storage
Troubleshooting
Bread becomes soggy
Cause: Toppings were applied too far in advance or bread was not toasted enough
Fix: Cannot be fixed
Prevention: Ensure bread is fully crisp and assemble immediately before serving
Cultural Context
Crostini, meaning 'little toasts' in Italian, are a classic appetizer originating from various regions of Italy. They are a simple yet elegant way to use stale bread, transforming it into a delicious vehicle for a wide array of toppings, from cured meats and cheeses to vegetables and savory spreads. This particular combination, featuring sun-dried tomatoes and anchovies, highlights the bold, briny flavors characteristic of Italian coastal cuisine.
