Bruschetta Puttanesca Recipe

I absolutely love this recipe because it’s the perfect blend of savory and fresh ingredients that instantly transports me to a charming Mediterranean escape. The crispy baguette pairs so beautifully with the vibrant puttanesca mix, making every bite a delightful burst of flavor!

I relish Bruschetta Puttanesca for its lively flavors and simple prep. Juicy cherry tomatoes and briny Kalamata olives contrast delightfully.

But the real flavor punch comes from the red pepper flakes, which add a subtle heat, and the anchovy fillets, which impart an almost meaty depth. Basil, fresh from the garden, makes a perfect topping.

Bruschetta Puttanesca Recipe Ingredients

• Extra-Virgin Olive Oil: Healthy fats; heart-friendly; adds richness.
• Garlic: Boosts immune system; adds a pungent aroma.
• Cherry Tomatoes: Rich in vitamins; adds sweetness and tanginess.
• Kalamata Olives: Good fats; adds a briny, savory flavor.
• Capers: Low calorie; adds a salty, tangy punch.
• Anchovy Fillets: Rich in omega-3; adds umami depth.
• Red Pepper Flakes: Metabolism booster; adds heat and zing.
• Fresh Basil Leaves: Antioxidant properties; adds freshness and aroma.

Bruschetta Puttanesca Recipe Ingredient Quantities

• 1 French baguette, sliced diagonally into 1/2-inch pieces
• 1/4 cup extra-virgin olive oil, plus more for brushing
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, quartered
• 1/3 cup Kalamata olives, pitted and chopped
• 2 tablespoons capers, drained
• 4 anchovy fillets, chopped
• 1/4 teaspoon red pepper flakes
• 1 tablespoon red wine vinegar
• 1/4 cup fresh basil leaves, torn
• Salt and black pepper to taste

How to Make this Bruschetta Puttanesca Recipe

1. Heat your oven to 400°F (200°C) before you begin.

2. Set up the baguette slices on a baking sheet. Paint them with golden olive oil and bake for 5-7 minutes until they elongate and crisp!

3. Mix together in a bowl garlic, cherry tomatoes, Kalamata olives, capers, and anchovy fillets.

4. Incorporate 1/4 cup of olive oil, red wine vinegar, and red pepper flakes into the mixture. Stir thoroughly to fuse everything together.

5. Add salt and black pepper to taste, keeping in mind the anchovies and capers are already pretty salty.

6. Let the mixture sit for about 15-20 minutes at room temperature so that the flavors meld together.

7. When the baguette slices are finished, allow them to cool a bit.

8. Ladle the puttanesca mix generously over each toasted baguette slice.

9. Torn basil leaves should be sprinkled atop the bruschetta for a finishing touch that is as fresh as it is simple.

10. Enjoy the vibrant flavors straight away!

Bruschetta Puttanesca Recipe Equipment Needed

1. Oven
2. Baking sheet
3. Pastry brush (for brushing olive oil)
4. Large mixing bowl
5. Measuring cups and spoons
6. Knife
7. Cutting board
8. Mixing spoon or spatula
9. Ladle

FAQ

• What type of bread is best for Bruschetta Puttanesca?It is recommended that a French baguette be sliced diagonally into 1/2-inch pieces for its perfect texture and flavor absorption.
• Can I substitute the anchovy fillets?Absolutely, if anchovies don’t tickle your taste buds, you can swap them out for the same amount of chopped sun-dried tomatoes, thus changing the flavor profile, but not the actual profile of the dish.
• Is it necessary to use Kalamata olives?Kalamata olives are favored for their full flavor, but it is acceptable to use other black olives if you need to substitute.
• How should I prepare the tomatoes?To have their sweetness balance with the salty and tangy elements of the topping, cherry tomatoes should be cut into quarters.
• Can this dish be made ahead of time?Absolutely, the topping can be prepped a few hours ahead, but for optimal texture, make sure to brown the bread right before you serve it.
• Is there a way to make it less spicy?To lessen the heat, just leave out the red pepper flakes or adjust the amount to your taste.
• What can I use in place of fresh basil?If fresh basil cannot be found, fresh parsley or arugula can give a different but still quite delightful herbal flavor.

Bruschetta Puttanesca Recipe Substitutions and Variations

1 baguette, sliced diagonally into 1/2-inch pieces.
1/4 cup olive oil, extra-virgin, plus additional for brushing.
Mince 2 cloves of garlic.
1 cup cherry tomatoes, cut into quarters.
Kalamata olives chopped and pitted, 1/3 cup.
2 tablespoons capers, drained
4 fillets of anchovy, chopped
1/4 teaspoon crushed red pepper
1 tablespoon vinegar, red wine
1/4 cup fresh basil leaves, shredded
Salt and black pepper to your taste
Substitutions:
You can substitute olive oil with either avocado oil or sunflower oil if you want a milder taste.
Kalamata Olives: Substitute black olives or green olives for a different taste.
Capers: For a similar tangy taste, substitute with chopped pickles.
Worcestershire sauce and fish sauce can stand in for anchovy fillets when you want to add umami flavor. But if you prefer to leave the anchovy fillets and their flavor profile behind, these substitutes are pretty good.
Basil Leaves: Fresh oregano or parsley can be utilized for an alternative herbaceous note.

Pro Tips

1. Enhance Flavor Infusion Let the tomato and olive mixture marinate for a bit longer, up to 30 minutes, to deepen the flavors and allow the ingredients to blend more fully.

2. Olive Oil Quality Use a high-quality extra-virgin olive oil for both the mixture and brushing the baguette slices. A good olive oil enhances all the flavors in the dish.

3. Custom Baguette Toasting Rub the toasted baguette slices with a cut garlic clove before adding the mixture for an extra layer of garlic flavor.

4. Basil Preservation Add the torn basil leaves just before serving to keep them vibrant and flavorful.

5. Texture Variation Toast the capers for a few minutes in a dry pan until they become slightly crisp and add them to the mixture for a textural twist.