Crostini Con Salsa Puttanesca (Crostini With Fresh Puttanesca Sauce)

1. 1

   Cut each tomato in half horizontally. Place a box grater into a large bowl. Grate the tomato, cut side towards the grater, so the flesh of the tomato is grated off and the skin remains. Discard the leftover tomato skins.

2. 2

   Add the extra virgin olive oil, chopped olives, capers and hot pepper flakes to the grated tomatoes and stir to combine. Taste and adjust the seasonings as necessary (note: don't over salt the sauce because you'll be topping the crostini with a couple briny anchovies). Set aside.

3. 3

   Toast or grill the bread until it is lightly charred. Rub each crostini with the split garlic cloves.

4. 4

   Spoon a layer of the reserved fresh puttanesca sauce over each crostini and garnish with a couple anchovy fillets and an extra drizzle of extra virgin olive oil (if desired). Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.