Ingredients Jump to Instructions ↓

  1. 30 (1/2-inch) slices French or Italian bread

  2. 9 tablespoons extra-virgin olive oil

  3. 3/4 teaspoon salt, divided

  4. 1/4 teaspoon pepper, divided

  5. 5 medium tomatoes , seeded and small diced

  6. 2 tablespoons basil chiffonade , plus more for garnishing

  7. 1 tablespoon chopped fresh parsley leaves

  8. 1/2 lemon , zested

  9. 1 tablespoon fresh lemon juice

  10. 1 teaspoon minced garlic

  11. 4 anchovy fillets, finely minced Grated Parmesan , optional

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 325 degrees F. Place the slices of French bread on a baking sheet and lightly brush on both sides with 4 tablespoons of the olive oil. Season with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Bake until lightly golden and crispy, about 20 minutes. Set aside to cool. While the toasts are baking combine the olive oil, 1/2 teaspoo salt, 1/8 teaspoon pepper, tomatoes, basil, parsley , lemon zest and juice, garlic , and anchovies in a nonreactive bowl and toss to blend. Serve each toast with a heaping tablespoon of the tomato mixture and garnish with grated Parmesan, if desired.


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