Name: Niçoise toasts
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: Makes 24
Cuisine: French
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; ½ tsp chilli flakes; 12 pitted black olives ideally Kalamata, drained and halved; 2 tbsp finely grated parmesan; baby basil leaves to serve

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Niçoise toasts

Niçoise toasts

Justine Pattison

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Makes 24

Easy

Prep: 10 mins

Cook: 40 mins

plus cooling

A star rating of 4.2 out of 5.5 ratingsRate

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

Freezable

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Ingredients

Nutrition

Units:

MetricUS

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
½ tsp chilli flakes
12 pitted black olives

ideally Kalamata, drained and halved
2 tbsp finely grated parmesan
baby basil leaves

to serve

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Nutrition: per crostini

kcal53
fat2g
saturates1g
carbs6g
sugars1g
fibre1g
protein2g
salt0.4g

Method

step 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.
step 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.
step 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.
step 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.

RECIPE TIPS

TO FREEZE

Open-freeze the uncooked canapés on a baking parchment-lined baking tray until solid, then transfer to a freezer-proof container, interleaving with baking parchment. Cover tightly with a lid and freeze for up to 2 weeks. Cook the Niçoise toasts from frozen on baking trays for 10 mins or until hot throughout, then top with the basil.

Recipe from Good Food magazine, November 2015

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A star rating of 4.2 out of 5.5 ratings

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