Crostini with Anchovy, Semi-Dried Tomato & Mascarpone


Preparation info

  • Difficulty


  • Makes


Appears in

Limoncello and Linen Water

Limoncello and Linen Water

By Tessa Kiros

Published 2012

  • About

I love starting a meal with a small bite of something interesting, such as this. Italians always do this sort of thing well and it takes the meal to a different level. It’s quite possible that you will have all the ingredients at home already apart from the mascarpone perhaps.


  • 30 g (1 oz) red onion, sliced
  • splash of red wine vinegar
  • 30 g (1 oz) semi-dried tomatoes
  • 3 tablespoons olive oil
  • 8 anchovy fillets, chopped coarsely
  • 1 tablespoon chopped parsley
  • 1 teaspoon finely chopped rosemary
  • 5 slices country-style bread, roughly 6 cm (2½ inches) in diameter
  • about 3 tablespoons mascarpone


Soak the onion in cold water with the splash of vinegar for 20 minutes or so. At the same time, soak the semi-dried tomatoes in warm water to plump them up.

Drain the tomatoes and chop them into quite large, long pieces. Put them in a bowl with the olive oil. Drain the onion and add to the bowl, along with the anchovies, parsley, rosemary and a few grinds of black pepper. Grill the bread. Roughly spread a couple of teaspoons of mascarpone over each crostino, then top with the anchovy mixture and serve.