Bruschetta with marinated anchovies and mozzarella on unsalted or Apulian bread is perfect for a buffet dinner, an aperitif, or as a tasty dinner.
The term anchovies usually refers to the fish preserved in salt, while the term alici refers to fresh fish that needs to be blast chilled if you intend to eat it raw or marinated.
After this premise, I would like to tell you that we always buy salted anchovies and use them a lot in cooking after desalinizing them well and marinating them as I will explain in the recipe description.
This time we decided to make bruschetta with delicious Tuscan bread and very fresh mozzarella from a local producer.
Below I leave you other interesting recipes to try, and then we’ll immediately go under the photo to discover how to prepare Bruschetta with Marinated Anchovies and Mozzarella on unsalted bread.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 4 Pieces
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for 4 Bruschetta with Marinated Anchovies and Mozzarella on Unsalted Bread
- 5.3 oz salted anchovies
- 4 tbsps white wine vinegar
- 4.7 tbsps extra virgin olive oil
- 1 clove garlic
- 1 sprig parsley
- 1 lemon (zested and juiced)
- 1 orange (zested and juiced)
- 1 golden onion (or red onion)
- 4 slices Tuscan bread
- 14 oz buffalo mozzarella
Tools
- 1 Bowl
- 1 Citrus Juicer
- 1 Cast Iron Griddle
How to Prepare Bruschetta with Marinated Anchovies and Mozzarella
If you prefer, you can prepare the bruschetta with fresh anchovies to marinate, but ensure they have been blast chilled; this way, you avoid cleaning them since they are usually sold already cleaned and filleted.
So, if you have salted anchovies, remove the head, central bone, and rinse them very well multiple times under cold running water.
The more you rinse them, the more salt you remove, so do it at least 3 or 4 times.
Extract the juice and zest from the lemon and orange, slice the garlic thinly, and slice the onion thinly.
Chop the parsley.
In a glass bowl, mix the lemon and orange juice, zest, garlic slices, onion, and parsley. Arrange the anchovies in a rectangular dish spread out well, then add the marinade.
Cover with plastic wrap and marinate in the refrigerator for at least 2 hours.
Cut the bread into slices and toast on both sides on a hot griddle, rub them with a garlic clove and drizzle with extra virgin olive oil.
Open the mozzarella and place it on each bruschetta, garnish with 3 or 4 marinated anchovy fillets, and some onions from the marinade itself.
Finish with a few tablespoons of marinade drizzling over everything and enjoy.
Storage, Tips, and Variations
Marinated anchovies can be stored in the refrigerator inside the marinade for 2 days.
Once prepared, the bruschetta should be eaten immediately.
If you prefer, you can use fresh filleted and blast-chilled anchovies.
You can use burrata instead of buffalo mozzarella.
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