SnackItalian
Celery, Olive & Anchovy Bruschetta
Puglian-style bruschetta of crunchy celery, green olives and anchovy over toasted ciabatta with shaved parmesan.
15 min 2 servings
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Ingredients
For 2 servings
- 1 piece celery stalk, finely chopped
- 38 g green olives, pitted and chopped
- 3 piece anchovy fillets, finely chopped
- 2 slice ciabatta, toasted
- 30 g parmesan, shaved
- 1 g paprika
- 28 g extra-virgin olive oil
- Fresh oregano, to garnish
- Salt, to taste
- Black pepper, to taste
Nutrition / serving
- Calories
- 210 kcal
- Protein
- 7 g
- Carbs
- 26 g
- Fat
- 9 g
Allergens: Fish, Gluten, Milk, celery, dairy, fish, gluten
Estimated from ingredient data.
Method
Combine the celery, olives and anchovies with a spoonful of olive oil and seasoning.
Pile the mixture onto the toasted ciabatta.
Top with shaved parmesan and a dusting of paprika.
Drizzle with the remaining olive oil, finish with oregano and serve immediately.
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