Niçoise toasts

Niçoise toasts

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Prep: 10 mins Cook: 40 mins plus cooling

Easy

Makes 24
These bite-sized, crostini-like mouthfuls are packed with robust Mediterranean flavours including anchovies, capers and olives

Nutrition and extra info

  • Freezable

Nutrition: per crostini

  • kcal53
  • fat2g
  • saturates1g
  • carbs6g
  • sugars1g
  • fibre1g
  • protein2g
  • salt0.4g
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Ingredients

  • 1 x 150g part-baked baguette, cut into 24 slices (blitz the ends into breadcrumbs and freeze)
  • 3 tbsp extra virgin olive oil, plus a little extra to drizzle
  • 6 anchovy fillets in olive oil (from a jar or can), drained
  • 2 garlic cloves, crushed
  • ½ medium red onion, finely chopped
  • 227g can chopped tomatoes
  • 2 tbsp tomato purée
  • 25g mini capers, drained
    Capers

    Capers

    kay-per

    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • ½ tsp chilli flakes
  • 12 pitted black olives, ideally Kalamata, drained and halved
  • 2 tbsp finely grated parmesan
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • baby basil leaves, to serve

Method

  1. Heat oven to 200C/180C fan/gas 6. Place the bread slices on a large baking tray in a single layer and drizzle over 1 tbsp extra virgin olive oil. Bake for 10-12 mins or until dry, taking care not to let them burn or become too hard.

  2. Heat the remaining oil in a medium non-stick frying pan and cook the anchovies, garlic and onion for 3-4 mins over a low heat until well softened, stirring until the anchovies break up. Add the tomatoes, purée, capers and chilli flakes, and cook over a low heat for 10-15 mins, stirring regularly, until the sauce is thick. Leave to cool for 15 mins.

  3. Once cool, spread a little tomato sauce on each piece of bread and top with half an olive. Sprinkle with the Parmesan, then cover and chill for up to 24 hrs until ready to reheat.

  4. Heat oven to 200C/180C fan/gas 6. Put the toasts on a parchment-lined baking tray (or two) and bake for 8 mins or until hot throughout. To serve, garnish with basil and a drizzle of extra virgin olive oil.

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