Crostini with Olives and Anchovies

Spicy and fiery – on the crispy crostini comes a good unit of anchovy paste with olives, chili and juice of a lemon. Garnish with arugula leaves.

Blend the pitted olives with the coarsely chopped anchovies, the chili pepper, the juice of one lemon and the olive oil in a hand blender.

Season to taste with salt and freshly ground pepper. Fry the baguette slices in olive oil and add rosemary and crushed garlic. fry on both sides until golden. Spread the olive paste on the baguette and garnish as desired, e.g. with arugula leaves.

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