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Serves
4, or 2 big eaters
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 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
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Ingredients
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2
large, ripe heirloom tomatoes
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2 tablespoons
good extra virgin olive oil, plus extra for finishing
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3 tablespoons
dry-cured black olives (you can also use kalamata), pitted & roughly chopped
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1 tablespoon
salt-packed capers, rinsed & roughly chopped
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one pinch
hot chili flakes
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4 - 6
thick slices ciabatta bread or sweet batard
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2
garlic cloves, split in half lengthwise
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6 - 12
oil-packed anchovy fillets, drained
Directions
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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.
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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.
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Toast or grill the bread until it is lightly charred. Rub each crostini with the split garlic cloves.
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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.
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