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crostini with sun-dried tomato and anchovy

4.0

(30)

cooking.nytimes.com
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Total: 20 minutes

Servings: 4

Cost: $3.50 /serving

Ingredients

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Instructions

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Step 1

Toast the bread, then lightly rub each slice with the garlic clove. Just two quick swipes will make it garlicky enough.

Step 2

Spread each toast with about 1 teaspoon sun-dried tomato, and top with half an anchovy fillet.

Step 3

Drizzle each toast with a little olive oil, and sprinkle with red pepper and rosemary. Add a tiny bit of flaky salt and serve.

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