Anchovies.  That’s the ingredient I decided to try as part of my Recipe ReDux challenge.  The theme for this month’s ReDux was from the sea, “little fishies” including sardines, anchovies, smelt or sea vegetables like kelp or seaweed.

This was a challenge of a challenge for me.  I honestly have never tried any of these foods.  I have to be honest when I tell you that one of the reasons you don’t see too many fish recipes on the blog is that I honestly don’t eat a whole lot of fish and certainly don’t know how to cook it.  The boy says he will make me something special soon (his shrimp skewers from the other week were amazing) and I have to give him credit for my recipe idea.

I honestly thought I would give this tiny, salty fish a try by incorporating it with other flavors I knew I loved.  Fresh tomatoes, basil, and garlic are always a fabulous trio in my mind.  How could adding anchovies in the mix ruin it?

If you are like me and have never tried these guys, please don’t shy away.  They are a nutrition powerhouse as far as I am concerned.   Anchovies are filled with healthy fats along with Vitamins E and D.

Tomato and Anchovy Bruschetta (serves 4-6)

Ingredients:

• 6 Anchovies
• 4 Roma tomatoes, thinly diced
• Large handful fresh basil, thinly chopped
• 3 cloves garlic, chopped
• Whole wheat baguette, sliced thin
• 1 tablespoon olive oil
• Salt and pepper, to taste

Directions:

Preheat oven to 350  degrees F. Start by slicing up your baguette.  Make sure to slice thin so they get a nice crisp crunch to them.

Lay slices on pan and start by covering each piece (front and back) with olive oil.

After you are done with olive oil, put in oven and bake for about 10 minutes, turning over once.  Make sure to keep an eye on them.  They may need more or less time.

While the baguette slices are toasting up, have your sous chef chop the ingredients start slicing and dicing the tomatoes, basil, and garlic.

Combine in bowl and set aside.

When your baguettes are toasted, remove them from the oven and you are ready to assemble.

Start by adding tomato mixture…

a slice of basil, and an anchovy!

Voila!!  This would be fabulous served at a party or make a great meal themselves along with a simple salad (which is what we did).  Filled with the freshest ingredients, the flavors are spot on!

But I will admit, I couldn’t seem to get over the look of the anchovies.

Although I went for presentation, these may work well chopped into the bruschetta mix.  The taste wasn’t really all that bad.

I know who anchovies were a bit hit with…my cats!  They have sophisticated palates perhaps.

Other Swanky Scoop:
Thanks to all of your entries for the Green Smoothie Diet Book.  The winner of the book is Julia H.
Congrats, Julia!  Hilary Greenleaf , the author, will be in touch.

Have you tried anchovies?  If so, are you an anchovy lover?

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