Anchovy bruschetta and trevisano salad

Anchovy bruschetta and trevisano salad

A classic of Italian cuisine based on fresh bread, butter, anchovies and parsley, accompanied by radicchio Trevisano with balsamic vinegar and olive oil. try also this Baked raclette cheese sandwiches recipe too.


Main course For 4 people

4 slices of bread approx. 60 g each

300 g of radicchio from Treviso

3 tablespoons of white balsamic vinegar

4 tablespoons of olive oil



4 tablespoons of butter

2 boxes of anchovy fillets of 50 g, drained weight 33 g

½ bunch of parsley

Freind’s kitchen recipes, Meringues with fruit and lemon cream.

How to proceed

Preparation: approx. 15 minutes

Briefly toast the slices of bread. Halve the radicchio lengthwise and remove the base. Cut the rest into fine strips. Mix it with the balsamic and oil. Season with salt and pepper. Spread the butter on the bread and arrange the anchovy fillets on the bread. Remove the parsley leaves and spread them on the bread. Serve the anchovy bruschetta with the Treviso radicchio salad. You may be interested to read susumelle recipe/ millefeuille cake with cream.

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