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!
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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
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Method Prep:10min › Ready in:10min
Soak red onion slices in water with 1 tablespoon salt for 30 minutes. Rinse in cold water; drain well.
Chop the tomatoes and remove seeds; drain in a colander or sieve to remove excess water.
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.