Crostini Alla Toscana

Ingredients – Serves 4

• Rye Bread Slices
• 200g of Anchovies
• 50g of capers
• Garlic to taste
• 1 Small Onion
• Parsley
• Breadcrumbs, soaked in water and squeezed
• Chilli Pepper
• 60ml of Extra Virgin Olive Oil
• 20ml of Vinegar

Method

Chop together parsley, half an onion, a clove of garlic, capers, chilli and the soaked and squeezed breadcrumbs.

Mix all with the oil and vinegar. Place a layer of anchovies alternating with a layer of sauce in a salad bowl and let it rest for a day.

Just before serving, toast the slices of bread, spread them with a thin layer of butter and place the anchovy mixture on top. Decorate with chopped fresh tomato cubes.