Chunky Puttanesca Crostini

1. 1

   Preheat the oven to 325F.

2. 2

   Arrange the bread on rimmed baking sheets in a single layer and toast until evenly golden, about 12 minutes.

3. 3

   Heat the EVOO in a skillet with a tight-fitting lid over medium to medium-high heat.

4. 4

   Melt the anchovies into the oil.

5. 5

   When they break up and melt away, stir in the garlic, red pepper flakes, tomatoes, capers, and olives and cover the pan.

6. 6

   Cook for 7 to 8 minutes more to burst the tomatoes, then uncover and mash any stray tomatoes with a potato masher or wooden spoon, and fold in the parsley.

7. 7

   Spoon the chunky sauce onto the crostini and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.