Party food recipe for 4 - 8 people, takes only 40 mins; recipe has baguette, extra virgin olive oil, anchovy fillet, garlic clove, red onion, chopped tomato, tomato puree, caper, chilli flakes, black olives, parmesan and basil leaf.
Nicoise toasts
Course: Party food
Servings
4 - 8
servings
Prep time
10 mins
Ingredients
- Garlic Clove: 2 garlic cloves, crushed
- Extra Virgin Olive Oil: 3 tbsp extra virgin olive oil, plus a little extra to drizzle
- Parmesan: 2 tbsp finely grated parmesan
- Basil Leaf: baby basil leaves, to serve
- Chopped Tomato: 227g can chopped tomatoes
- Red Onion: 1/2 medium red onion, finely chopped
- Chilli Flakes: 1/2 tsp chilli flakes
- Tomato Puree: 2 tbsp tomato puree
- Baguette: 1 x 150g part-baked baguette, cut into 24 slices (blitz the ends into breadcrumbs and freeze)
- Caper: 25g mini capers, drained
- Black Olives: 12 pitted black olives, ideally Kalamata, drained and halved
- Anchovy Fillet: 6 anchovy fillets in olive oil (from a jar or can), drained
Directions
- Heat oven to 200C/180C fan/gas 6. Place the bread slices on a large baking tray in a single layer and drizzle over 1 tbsp extra virgin olive oil. Bake for 10-12 mins or until dry, taking care not to let them burn or become too hard.
- Heat the remaining oil in a medium non-stick frying pan and cook the anchovies, garlic and onion for 3-4 mins over a low heat until well softened, stirring until the anchovies break up. Add the tomatoes, puree, capers and chilli flakes, and cook over a low heat for 10-15 mins, stirring regularly, until the sauce is thick. Leave to cool for 15 mins.
- Once cool, spread a little tomato sauce on each piece of bread and top with half an olive. Sprinkle with the Parmesan, then cover and chill for up to 24 hrs until ready to reheat.
- Heat oven to 200C/180C fan/gas 6. Put the toasts on a parchment-lined baking tray (or two) and bake for 8 mins or until hot throughout. To serve, garnish with basil and a drizzle of extra virgin olive oil.
