Appetizers & Starters > Canapés & Crostini > Seafood Canapés > Anchovy and Olive Canapés

Classic Anchovy and Olive Crostini

These anchovy and olive crostini are a quick and flavorful appetizer, perfect for parties or a light snack. The salty anchovies and briny olives complement each other beautifully, creating a taste sensation on a crispy toasted baguette.

Prep Time
15 minutes
Cook Time
5 minutes
Servings
6-8
Ingredients
  • 1 loaf Baguette
  • 8 Anchovy fillets (in oil), drained
  • 1/2 cup Pitted Kalamata olives
  • 1 clove Garlic
  • 2 tablespoons Fresh parsley
  • 3 tablespoons Olive oil
  • 1 teaspoon Lemon juice
  • to taste Black pepper

Prepare the Baguette

Slice the baguette into 1/2-inch thick rounds. Brush each slice lightly with olive oil. Arrange the slices on a baking sheet.

Toast the Baguette

Toast the baguette slices in a preheated oven at 375°F (190°C) for about 5-7 minutes, or until golden brown and crispy. Alternatively, you can toast them under a broiler, watching carefully to prevent burning.

Prepare the Anchovy Olive Topping

In a food processor, combine the drained anchovy fillets, Kalamata olives, garlic clove, and fresh parsley. Pulse until finely chopped. Do not over-process into a paste; you want a slightly chunky texture.

Flavor the Topping

Transfer the anchovy olive mixture to a bowl. Add the remaining 2 tablespoons of olive oil and lemon juice. Stir to combine. Season with black pepper to taste. Be cautious with salt, as anchovies and olives are already quite salty.

Assemble the Crostini

Spoon a generous amount of the anchovy olive topping onto each toasted baguette slice. Arrange the crostini on a serving platter.

Serve Immediately

Serve the anchovy and olive crostini immediately while the baguette is still warm and crispy. Garnish with extra fresh parsley, if desired.

← Chicken Liver Pâté Crostini with Fig Jam Classic Tomato Basil Bruschetta →

FAQ

  • Can I make these crostini ahead of time?

    The toasted baguette slices can be made ahead of time and stored in an airtight container at room temperature. The anchovy olive topping can also be prepared in advance and stored in the refrigerator. Assemble the crostini just before serving to prevent the baguette from becoming soggy.
  • What if I don't like anchovies?

    If you dislike anchovies, you can try using a different type of preserved fish, such as tuna or smoked salmon. You could also omit the anchovies altogether and add more olives or capers for a salty flavor.
  • Can I use a different type of bread?

    While baguette is the traditional choice for crostini, you can use other types of bread such as sourdough or ciabatta. Just make sure the bread is crusty and can hold the topping without becoming soggy.