Niçoise Bruschetta
Niçoise Bruschetta



  • 24 x slices of baguette
  • 3 tbsp olive oil
  • 6 anchovy fillets from a jar, drained
  • 2 crushed garlic cloves
  • 225g chopped tomatoes from a tin
  • 2 tbsp tomato purée
  • 25g capers
  • ½ tsp chilli flakes
  • 12 black olives, halved
  • 2 tbsp grated parmesan
  • Basil leaves, to serve
  • Preheat the oven to 200C. Place the baguette slices on a baking tray and drizzle with 1 tbsp olive oil, then back for 12 mins. Heat the rest of the oil in a pan and cook the onion, garlic and anchovies together for 3 mins, then add the tomatoes, tomato purée, chilli flakes and capers, and cook for 15 mins on low. Leave to cool.
  • Once cool, spread some of the tomato sauce on each slice of bread and top with an olive half. Sprinkle with parmesan, then place the slices back in the oven for 7-8 mins until hot. Garnish with basil and a drizzle of oil, then serve as a canape or as part of a tapas lunch.
40 mins
Makes 24

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