Bruschetta puttanesca

Time 20 minutes
Yields Serves 6 as an appetizer
Bruschetta puttanesca
(Bryan Chan / Los Angeles Times)

Lightly brush the baguette slices with 2 tablespoons of olive oil. Broil until lightly browned, 2 to 3 minutes.


Heat the remaining 1 tablespoon of oil in a medium skillet over medium heat. Add the tomatoes and saute, stirring frequently, for 5 minutes.


Using a mortar and pestle, mash the anchovies with garlic. Stir them into the tomatoes. Add the olives and capers and cook for 5 minutes, stirring constantly. Season with pepper to taste. Remove the mixture from the heat and let stand 5 minutes.


Stack the basil leaves and slice crosswise into fine strips.


Mound about 2 teaspoons tomato mixture onto each baguette slice. Strew with a little basil and serve.

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