Sicilian bruschetta

Sicilian bruschetta


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About this recipe: The topping for this rustic southern Italian bruschetta is a combination of marinated anchovies, cherry tomatoes, red onion, rocket, oregano and dried chilli flakes. It is so good and deserves the best crusty bread you can find!


Serves: 4 

  • 2 red onions, sliced
  • 1 tablespoon salt
  • 500g crusty bread, cut into 8 thick slices and lightly toasted
  • 300g cherry tomatoes
  • 120ml extra virgin olive oil
  • 6 to 8 marinated anchovies fillets
  • 150g fresh rocket leaves
  • 1 tablespoon oregano
  • chilli flakes, to taste

Prep:10min  ›  Ready in:10min 

  1. Soak red onion slices in water with 1 tablespoon salt for 30 minutes. Rinse in cold water; drain well.
  2. Chop the tomatoes and remove seeds; drain in a colander or sieve to remove excess water.
  3. Spread about 1 tablespoon olive oil over each slice of toasted bread; top with marinated anchovies, chopped tomatoes, slices of red onion and some rocket leaves. Drizzle some more olive oil on top and garnish with oregano and chilli flakes. Serve.

See it on my blog

Read this recipe on my blog (only in Italian)

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