Anchovy Bruschetta Recipe
Bruschetta is a traditional Italian food, capish?! In it's simplest form it's just tomatoes and olive oil put on bread and baked. There are thousands of variations however, and this is the kind I like to make "anchovy bruschetta":
1 1/2 pounds of tomatoes: (forgot the cost)
3 2oz. cans of Delallo anchovies: $2 per can
1 tablespoon of Colavita extra virgin olive oil: $18 per liter
1/3 tablespoon of Lucini Gran Reserva Balsamico vinegar: $13.50 per 8.5 oz bottle
2 or 3 cloves of garlic (forgot the cost)
some kind of bread, it really doesn't matter what kind. You can use normal sandwich bread or even hotdog buns.
Also, if you don't want to use expensive vinegar you can just use lemon juice. If you're thinking about using cheap olive oil though, fuggedaboutit! I think the expensive olive oil is a necessity because it makes a big difference, at least to me.
So to make it, you cut up the tomatoes a bit and squeeze the juice out. Then open and drain the anchovy cans and mix the anchovies in with the tomatoes, make sure to either cut the anchovies up or pull them into pieces with your hands before mixing them in. Then wait a few minutes, the salt from the anchovies will draw more liquid out of the tomatoes. Squeeze as much liquid from the tomatoes/anchovies as you can, this is important because if you don't the bread will be soggy, capish?! Then mix in the olive oil and vinegar. Spread the mixture on your bread and bake at around 400 F for 5 minutes or so, until the bread turns golden brown.
You don't have to stick to this recipe exactly. There's a lot of different types of bruschetta and you can change up the ingredients as you wish pretty much, as long as the basic two ingredients, tomatoes and olive oil, are there. Some people may want to replace the anchovies with cheese in this recipe, for example. I don't like melted cheese so I don't use it in mine.