12 hours ago
Thursday, August 13, 2009
This is my favorite summer crostini of all time.
Boquerones are marinated Spanish white anchovies. Totally different from the salty, brown hairy things from a can that are found on pizzas and can make people scared.
If you can find white anchovies, buy them. They are usually sold at Italian or Spanish markets vacuum packed and in olive oil.
They are worth their weight in gold.
They are sweet and mild, a special treat and filled with omega 3.
I marinated some local red & yellow sweet cherry tomatoes in a few tablespoons of red wine vinegar, a small chopped shallot and a minced garlic clove.
Add a little olive oil, kosher salt and pepper.
Let this tomato mixture sit on the counter until ready to use.
Toast some good bread slices and while still warm, swipe them with a garlic clove half to release the oil of the garlic on the bread.
You can make the toasts a few hours ahead.
Spread your ricotta cheese (the commercial stuff is fine) over the toasts, spoon the cherry tomato mixture on top and top with some shredded fresh basil.
Top each bruschetta with a white anchovy slice.
I served this at a recent dinner party and they disappeared quickly!
These are the BEST!