Bruschetta puttanesca

For a great summery nibble try Mike Robinson's piquant and colourful bruschetta
By Mike Robinson
Bruschetta puttanesca
  • Rating:
  • Serves: 12
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy



  • olive oil, for brushing
  • 1 clove garlic, crushed
  • 1 loaf of French country bread, liced

For the topping:

  • olive oil
  • 3 clove garlic, chopped
  • 2 shallots, chopped
  • 1 red chilli, chopped
  • 200 g red and yellow cherry tomatoes
  • 25 g capers
  • handful of pitted black olives
  • 6 anchovy fillets
  • handful of basil
  • lemon wedges, to serve


1. First prepare the bruschetta. Mix together the olive oil and garlic.2. Brush the bread slices with the garlic olive oil.3. Preheat a griddle pan until hot. Griddle the bread until golden on both sides and set aside.4. To make the topping, heat the olive oil in a frying pan. Add in the garlic, shallots and chilli and fry, stirring often, for 2-3 minutes.5. Add in the tomatoes, then the capers and olives and warm through.6. Pour plenty of olive oil into the tomato mixture before taking it off the heat and adding the anchovies and basil.7. Pile the topping up on the bruschetta slices and serve with lemon wedges on the side.

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