Toasted bread with green sauce

Toasted bread with green sauce

Crostini con salsa verde toscana

By
From
Tuscany
Serves
12
Photographer
Helen Cathcart

Do look out for salted anchovies in Italian delis. They have a strong umami flavour with a bite that pairs brilliantly with the buttered toast.

Ingredients

Quantity Ingredient
30g parsley leaves, stalks discarded
1 small garlic clove, peeled
2 anchovy fillets
1 tablespoon capers, well rinsed
1 teaspoon red or white wine vinegar
4 tablespoons extra-virgin olive oil
salt
freshly ground black pepper

To serve

Quantity Ingredient
12 small slices bread from a baguette
50g unsalted butter

Method

  1. To make the salsa verde, finely chop the parsley, garlic, anchovy fillets and capers together by hand on a board. This is like making a battuto, as described in the Skills chapter. Put the chopped ingredients into a bowl with the vinegar and olive oil and add seasoning to taste.
  2. To serve, toast the bread under a hot grill on both sides. Allow to cool, then spread generously with the butter. Spread a little salsa verde onto each one. They will keep in a cool place for up to 1 hour.
Tags:
Italy
Italian
Caldesi
Tuscany
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