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Author Notes: Bruschetta, meet classic Puttanesca sauce (a Southern Italian pasta dish flavored with olives, capers, anchovies and a touch of chili flakes). The ingredients for these crostini, so it’s important to use the best ingredients you can find—ripe, juicy peak-season tomatoes, real extra virgin olive oil and briny oil-packed Italian anchovies (my favorite ones are from IASA). Mangiamo! —Asha Loupy
Serves 4, or 2 big eaters
- 2 large, ripe heirloom tomatoes
- 2 tablespoons good extra virgin olive oil, plus extra for finishing
- 3 tablespoons dry-cured black olives (you can also use kalamata), pitted & roughly chopped
- 1 tablespoon salt-packed capers, rinsed & roughly chopped
- One pinch hot chili flakes
- 4 - 6 thick slices ciabatta bread or sweet batard
- 2 garlic cloves, split in half lengthwise
- 6 - 12 oil-packed anchovy fillets, drained
- Cut each tomato in half horizontally. Place a box grater into a large bowl. Grate the tomato, cut side towards the grater, so the flesh of the tomato is grated off and the skin remains. Discard the leftover tomato skins.
- Add the extra virgin olive oil, chopped olives, capers and hot pepper flakes to the grated tomatoes and stir to combine. Taste and adjust the seasonings as necessary (note: don’t over salt the sauce because you’ll be topping the crostini with a couple briny anchovies). Set aside.
- Toast or grill the bread until it is lightly charred. Rub each crostini with the split garlic cloves.
- Spoon a layer of the reserved fresh puttanesca sauce over each crostini and garnish with a couple anchovy fillets and an extra drizzle of extra virgin olive oil (if desired). Serve immediately.
- This recipe was entered in the contest for Your Best Fresh Tomato Showstopper