Anchovy Bruschetta: Bruschetti di Alici

Ingredients

• 16 slices peasant bread italian thin
• 1 bunch parsley fresh chopped
• 1 clove garlic finely minced
• 0.3 cup mint leaves chopped
• 0.5 cup olive oil extra-virgin
• 4 servings pepper freshly ground
• 12 fillet salt-packed anchovy 

Equipment

• bowl
• baking sheet
• oven

Directions

1. Preheat the oven to 375 degrees F.
2. Soak anchovies in water for 1 hour.
3. Drain, rinse and chop.
4. Using a fork, mash the anchovies, parsley, mint and the garlic in a bowl.
5. Add the olive oil and pepper, to taste. Keep mixing and mashing until you achieve a creamy consistency. You may need to add more oil.
6. Spread the anchovy mixture in equal amounts over the bread slices.
7. Place the bruschetta on a large baking sheet.
8. Bake until the bread is just toasted, about 8 to10 minutes.