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 are simple, 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
4, or 2 big eaters
large, ripe heirloom tomatoes
good extra virgin olive oil, plus extra for finishing
dry-cured black olives (you can also use kalamata), pitted & roughly chopped
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.