Tomato Crostini with Anchoiade

Tomato Crostini with Anchoiade Recipe

After Mike from New West KnifeWorks sent me their 9-inch Chef Fusionwood knife, I went on a crazy chopping spree. Just like many of their knives, which are, by the way, all manufactured here in the US, this Chef knife is pretty nifty. I chopped a tomato medley (Heirloom peach tomatoes, yellow pear tomatoes, sweet 100 and San Marzano tomatoes) with a few grapes from our garden. With the razor-sharp blade, I was able to comfortably cut all the fruits. I quickly sautéed them in garlic with roasted green bell peppers and sweet peppers that my husband Lulu planted several months ago. I used the mixture as a topping for crostini and finished them with Manzanilla green olives wrapped in anchovies. 

New West KnifeWorks is giving away a block set of 7-piece Fusionwood knives (a $995 value!) and you have a chance to win. Sign up for the contest through August 13th to win one of the 7-piece block sets on Facebook and Twitter. You can also register on New West KnifeWorks' microsite. Good luck!


Yields: 12 appetizers

12 (1-day-old) slices baguette
2 small green bell peppers
6 small sweet green peppers
5 cloves garlic, peeled
¼ cup red grapes, halved
3 cups tomato medley, coarsely chopped
2 tablespoons sweet basil, chopped
4 tablespoons flat-leaf parsley, chopped
1 lemon, zested and freshly squeezed
⅛ teaspoon cayenne powder
3 small egg yolks
juice of a lemon (or 2 tablespoons white vinegar)
½ teaspoon honey (optional)
1 teaspoon Dijon mustard
1 (8.1-ounce) jar anchovy filets in pure olive oil, rinsed
12 Manzanilla olives
¾ cup extra-virgin olive oil
½ teaspoon salt
¼ teaspoon white pepper, freshly ground


For the roasted peppers: Place a grill on your stove and char the skin. Let cool for about 10 minutes. Wash under running water and the skin will come right off. Stem, seed and coarsely chop.

Preparing the tomato filling: Heat 2 tablespoons oil in a medium-sized pan. Add 3 cloves garlic and cook for 2 minutes. Once the garlic located at the edges of the pan starts to brown a bit, add the chopped roasted peppers. Toss well over high heat for 2 minutes. Turn off the heat and add the tomatoes, grapes, lemon zest, 2 tablespoons parsley and basil. Season with salt and pepper.

How to make anchoïade:

Note: All the ingredients should be at room temperature.

Halve 6 anchovies and coarsely chop the rest.

In a bowl, whisk the egg yolks. Add the remaining garlic, chopped anchovies, honey (if used) and Dijon mustard. Stir continuously and very slowly add the remaining ⅔ cup extra-virgin olive oil, a little at a time until fully combined. Whisk until emulsified. Add lemon juice and a pinch cayenne powder. Stir until the color is uniform. No need to add more salt because the anchovies are sufficiently salty.

If the sauce is too thick add 1-2 tablespoons of boiling water. If it's too watery, add more tablespoons oil (up to ½ cup total). If you've tried both solutions (boiling water or oil) and the sauce isn't set, whisk in another egg yolk with lemon juice (or vinegar).

Let sit at room temperature.

For the grilled baguette: Lightly drizzle the baguette slices with 1 tablespoon olive oil. Place the pieces on a hot grill. Cook until you get grill marks (about 2-3 minutes on each side) over medium heat. Remove from the grill. 

Assembly time:

At the last minute, spread a small spoonful of anchoïade in the center of the bread slices. Top with the tomato filling.

Wrap each olive with the halved anchovies.

On a serving platter, place the toasted bread. Decorate with the anchovy-wrapped olives. Garnish with parsley.

Bon appétit!


For a vegetarian version, omit the anchovies and anchovy spread. Check seasoning.

I like to use crostini as a base for vegetable spreads. Slightly toasting the bread prevents the appetizers from getting soggy even when a moist topping is added.

If you have a big gathering, grill the crostini in advance. Store them in a zip-top bag and spread the topping about 30 minutes before you're ready to serve.


Published By: Jacqueline Pham on July 16, 2012.


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