Call them crostoni, crostini or bruschetta but those with peppers and anchovies are really delicious, they are part of the fresh and quick appetizers that everyone always loves. Do you remember my bruschetta with peppers and cheese? Well, this one is even better and easier!
Preparing these crostoni is really simple, can you believe the hardest thing will be prepping the ingredients? That’s right, because once you’ve washed and cleaned the vegetables you’ll just need to put all the elements into the mixer and press the button to chop. But be sure to do it in pulses so as to leave the mixture a little chunky, otherwise it becomes a cream!
When you taste these bruschetta with peppers and anchovies you’ll love them, I’m sure. Meanwhile, I leave you the recipe below. Enjoy your summer!
TRY ALSO:
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: Summer
- Energy 244.25 (Kcal)
- Carbohydrates 33.46 (g) of which sugars 5.13 (g)
- Proteins 8.63 (g)
- Fat 8.94 (g) of which saturated 1.23 (g)of which unsaturated 2.85 (g)
- Fibers 3.81 (g)
- Sodium 1,223.00 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 slices rustic bread
- 1 green bell pepper (large or 2 small)
- 1.4 oz anchovies in oil
- 1.8 oz black olives (pitted)
- 1 onion
- 2 cloves garlic
- 2 tbsps lemon juice
- 1 chili pepper
- 1 bunch parsley
- 1 sprig basil
- to taste extra virgin olive oil
- to taste salt
Tools
- Mixer
Recipe
Prepare all the ingredients, wash the basil, parsley, bell pepper well, peel the onion and garlic cloves. Cut the bell pepper in half, remove the white parts and seeds, and slice it into strips.
Place the cleaned and sliced bell pepper, onion, garlic, basil, parsley, pitted black olives, and anchovies in oil (save a few for garnish) into the food processor. Pulse the mixer to chop coarsely (it should not become a cream).
Transfer the ingredients into a bowl, add salt, chili pepper in small pieces, and season with extra virgin olive oil and lemon juice. Mix and let the mixture rest in the fridge for at least half an hour.
Meanwhile, slice the rustic bread (preferably stale from a day old) and toast it on the grill, in a pan, or in the oven, being careful not to over-toast it, or it will become too hard.
Now you just have to spread the prepared mixture on each slice, garnish with the reserved anchovies, and serve your bruschetta with peppers and anchovies to your guests. Enjoy your meal!
Storage and Tips
Storage: I recommend storing only the mixture in the refrigerator and spreading it on the bruschetta at the moment. Keep it closed in an airtight container; it lasts several days.
Tips: You can replace the anchovies in oil with anchovies (alici).
Be careful with the bread, you have to use the one for bruschetta. This recipe is also good for filling small crostini.
