I love the flavor of anchovies and capers, something this spread uses in spades. My wife, who also likes their flavor, felt that I may have gone overboard with the anchovies. For those of you who prefer a slightly lighter taste cut the anchovies to three. Any good crusty bread works with this. I served this with the bruschetta below one night when we were looking for cool recipes that used up garden tomatoes.
Mushrooms with Capers and Anchovies
- 4-6 shitake mushrooms stems diced caps sliced thin
- 8-10 anchovy fillets minced
- 2 cloves garlic minced
- 2 tbsp salted capers washed and chopped
- 2 tbsp dry vermouth
- 1 tbsp chopped fresh parsley
Melt 1 tbsp butter with 1 tbsp olive oil in a frying pan and saute mushrooms until browned. Add anchovies and garlic and cook until the fish liquifies. Add capers and parsley and cook on medium for a minute more. Add vermouth and deglaze pan. Season with salt and pepper. Serve with crusty bread slices covered in a layer of goat cheese.
Really good bruschetta depends on really good ripe tomatoes. When it comes to what else goes in it that really depends on the person making it. It also helps to have lots of leftover homemade bread on hand but a good french loaf from the store will work in a pinch. I like to serve the tomato topping separate from the toasted bread so people can spoon on as much as they want.
- 1 loaf Italian, French or other crusty bread preferably stale
- 1 garlic clove
- olive oil
Cut bread into 1/4-1/2″ thick slices. Brush each side with olive oil and bake at 350 degrees until toasted flipping once. When done, take garlic clove and rub on each side liberally. If you make enough bread you may need 2 cloves garlic.
- 3-6 medium tomatoes
- 1/2 red onion diced fine
- 2 tbsp basil
- 2 tbsp high quality balsamic vinegar
- olive oil to taste
Mix everything together, season to taste with salt and pepper and spoon over bread.