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Tomato and anchovy cicchetti Recipe

Ingredients for people

  • 1/2 french baguette precooked : 1 whole
  • Sundried tomato puree : 150 g
  • Bresaola : 30 g
  • Fresh anchovies : 30 g
  • Pine kernel(s) : 20 g
  • 1

    Thinly slice the baguette and toast in the oven for 8-10 min.
    Put a small slice of the brasaola on the crostini.
    Make quennels with 2 tea spoons and to the sliced meat.
    Garnish with some toasted pine nuts and a side of anchovy.

Chef's tip

«You can change up any of the ingredients with things like pesto, tapenade or other meats.»

Cicchetti are savoury snacks or small side dishes, typically served in a bar or informal restaurant.

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  • Preparation  5mins
  • Cooking time  10mins
  • Rest time  2mins

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