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anchovy bruschetta with toasted walnuts

1 can King Oscar Flat Anchovy Fillets, drained
4 thick slices whole-grain bread with crust
2 tsp Dijon mustard
3 tbs extra virgin olive oil
2 tbs unsalted butter (room temperature)
1/4 cup chopped walnuts
1 tsp coarsely ground black pepper
1 clove garlic, finely minced

Using a fork, mash the anchovies in a small bowl. In another small bowl, whisk together the mustard, 1-1/2 tablespoons olive oil, butter, pepper, and minced garlic. Add to the anchovies, mix until a paste has formed. Set aside.

Sauté walnuts in 1-1/2 tablespoons olive oil over medium heat until lightly toasted, 3-5 minutes. Toast the bread, spread each slice with the anchovy mixture, cut in quarters. Top with toasted walnuts. Serve immediately. Makes 16 pieces.

royal hints
Decorate with whole capers and fresh mint leaves.