Dairy-Free, Nut-Free, Soy-Free
SERVES 4
PREP TIME: 5 MINUTES / COOK TIME: 10 MINUTES
Anchovies are small, fatty fish that you eat with the bones, which makes them high in calcium. Don’t worry at all; the bones are very soft in this type of fish. Serve anchovies on pieces of crusty sourdough toast—whether you make your own (see
here
) or purchase your favorite variety. Topped with salty, fermented capers, this dish is bursting with flavor and microbiome support.
4 (¼-inch-thick) sourdough bread slices
3 tablespoons extra-virgin olive oil, divided
2 tablespoons balsamic vinegar
¼ cup chopped fresh parsley
2 (2-ounce) cans anchovies
1 tablespoon capers
¼ cup olives, pitted and chopped
⅛ teaspoon red pepper flakes
Bioactive ingredients:
sourdough bread, olive oil, parsley, anchovy, capers
1.
Preheat the oven to 350°F.
2.
Put the bread on a sheet pan.
3.
Drizzle with 1 tablespoon of oil.
4.
Transfer the sheet pan to the oven, and bake for 10 minutes, or until toasted. Remove from the oven.
5.
Meanwhile, to make the dressing, in a small mixing bowl, whisk together the vinegar, parsley, and remaining 2 tablespoons of oil.
6.
Top the toasted bread with the anchovies, capers, olives, and red pepper flakes.
7.
Drizzle with the dressing.
Per Serving:
Calories: 299; Total fat: 13g; Saturated fat: 2g; Protein: 9g; Total carbohydrates: 35g; Fiber: 2g; Sugar: 4g; Cholesterol: 7g
VARIATION:
You can try other fish in this recipe, like smoked salmon or sardines. Use whatever type of olives you enjoy the most: consider green, black, or Kalamata for slight variations on textures and flavors.