Anchovy & Herb Salad Crostini
Cook time
Total time
A delicious and salty appetizer.
Recipe type: Appetiser
Serves: 8
  • 16 white anchovy fillets
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon salted capers, rinsed
  • ½ cup mint leaves
  • ½ cup dill leaves
  • sea salt and freshly ground black pepper
  • 8 slices from a baguette
  • olive oil
  • 2 garlic cloves, chopped in half
  1. Preheat oven to 180C (350F).
  2. Toss together anchovy fillets, lemon juice, olive oil, capers, mint and dill leaves.  Season with sea salt and freshly ground black pepper.
  3. Place baguette slices on a baking tray lined with baking paper. Brush baguette slices with olive oil and sprinkle on sea salt and freshly ground black pepper.  Bake for 8 minutes.  Brush cut side of garlic cloves onto baguette slices (you may not need to 2 cloves, but my garlic broke into pieces before I got through the 8 slices so I needed more!) and top the slices with the anchovy salad.  Serve immediately.
Recipe by sweetest kitchen at