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Quick and Easy

Bruschetta puttanesca

Bruschetta puttanesca
Bryan Chan / Los Angeles Times

At an Italian restaurant in New York the other night, the inevitable little dish of olive oil with bread arrived with something different: radishes in a second little dish of oil with fat bits of anchovies strewn over them. The ... Read more

Total time: 20 minutes | Serves 6 as an appetizer
  • 3 tablespoons extra virgin olive oil
  • 18 slices baguette
  • 6 top-quality canned tomatoes, drained, seeded and chopped, about 1 1/2 cups
  • 6 oil-packed anchovies, drained
  • 2 cloves garlic, roughly chopped
  • 1/4 cup pitted kalamata olives, finely chopped
  • 1 tablespoon drained capers
  • Freshly ground black pepper
  • 16 leaves fresh basil

Step 1Lightly brush the baguette slices with 2 tablespoons of olive oil. Broil until lightly browned, 2 to 3 minutes.

Step 2Heat the remaining 1 tablespoon of oil in a medium skillet over medium heat. Add the tomatoes and saute, stirring frequently, for 5 minutes.

Step 3Using a mortar and pestle, mash the anchovies with garlic. Stir them into the tomatoes. Add the olives and capers and cook for 5 minutes, stirring constantly. Season with pepper to taste. Remove the mixture from the heat and let stand 5 minutes.

Step 4Stack the basil leaves and slice crosswise into fine strips.

Step 5Mound about 2 teaspoons tomato mixture onto each baguette slice. Strew with a little basil and serve.


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