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Date Added 2008-06-14     Times viewed 4733

Bruschetta with Anchovies


18 salted anchovies
100 ml dry white wine
freshly ground black pepper
1 dried red chilli
4 lemons
150 g extra virgin olive oil
3 tbsp finely chopped fresh parsley
a handful of rocket leaves
6 slices of thick sourdough bruschetta

Put the anchovies in a bowl and cover with white wine. Leave to marinate for at least 2 hours.

Drain the anchovies, and season with black pepper, crushed dried chilli and the zest of 1 lemon.

Sprinkle olive oil and a few drops of lemon juice and parsley over the anchovies.

Serve the anchovies with the rocket leaves on the bruschetta with quartered lemons.