Anchovy Bruschetta

Servings

6-8

Prep Time

15 minutes

Difficulty

Beginner

Ingredients

1 can King Oscar Anchovies in Olive Oil, drained
Baguette slices, or bread of choice
1 tbsp Dijon or whole grain mustard
3 tbsp extra virgin olive oil, divided
2 tbsp unsalted butter (room temperature)
1/4 cup chopped walnuts
1 tsp coarsely ground black pepper
1 clove garlic, finely minced
1 cup chopped tomatoes

Anchovies were made for bruschetta. Mashed into a garlicky, peppery butter with mustard and olive oil, they melt into the toast for a deep, savory flavor.

Instructions

Mash or chop the anchovies.
In another small bowl, whisk together the mustard, 1-1/2 tablespoons olive oil, butter, pepper, and minced garlic.
Add to the anchovies, mix until evenly combined. Set aside.
Sauté walnuts in 1-1/2 tablespoons olive oil over medium heat until lightly toasted, 3-5 minutes.
Toast the baguette slices, spread each slice with the anchovy mixture, cut in smaller serving sizes if using loaf slices instead of a baguette.
Top with toasted walnuts and chopped tomatoes.
Garnish & serve with fresh dill and lemon slices.
Serve immediately.