Anchovy, olive and caper bruschetta

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Anchovy, olive and caper bruschetta
Anchovy, olive and caper bruschetta
  • Serves: 4

  • Prep time:

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  • Skill level: Easy peasy

  • Costs: Mid-price

This dish incorporates the salty Italian ingredients normally seen in a puttanesca pasta sauce, but without the tomatoes. Bruschetta is a simple, staple meal that can be served at lunch, as a light evening dish or as a starter, and it is a great way of using up any leftover bread that you have. It really doesn’t matter if the bread is white or brown, but don’t use sliced bread, it is too thin and will burn. The bright green parsley dressing on this bruschetta really stands out and takes this dish to another level.


  • 4 thick slices of leftover bread
  • Handful parsley
  • Extra virgin olive oil
  • Salt
  • 150g fresh anchovies
  • Handful capers
  • 150g olives

Bruschetta is an incredibly versatile dish, try with mozzarella, tomato and basil instead.


  1. Pre-heat oven to 200°C/392°F/Fan 180°C/Gas Mark 6.
  2. Drizzle leftover bread with olive oil and place in oven for 10 minutes or until toasted.
  3. Meanwhile, bash parsley, a pinch of sea salt and a drizzle of oil in a pestle and mortar to make a dressing.
  4. When bread is toasted, top with the olives capers and anchovies and drizzle with dressing.

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