Creamy Anchovy Bruschetta Recipe With Parsley

Savory and rich umami-flavored, this Creamy Anchovy Bruschetta spread tastes amazing on toasted bread slices or Garlic Crostini to add to your appetizer menu or Mediterranean platter.

You only need a handful of simple ingredients and just 5 minutes.

Preserved oil and salt-packed anchovies can create a delicious umami-packed bruschetta with a wonderful gourmet-like complexity similar to my Eggs And Anchovies or make the base of my Instant Pot Beef Stew. 

Having a little anchovy can on hand is always a good idea because it's a handy shortcut to add big flavors, like in this healthy recipe. This parsley and anchovy bruschetta spread is one of my favorite simple things my grandmother used to make.

Something special happens when you blend this salty fish with fresh parsley leaves. You get a refreshing, savory kick toned down into a smooth paste with a touch of sour cream.

It's a great spread that quickly comes together with the simplest ingredients. Let's make it!

Ingredients & Notes

See the recipe card for full information on ingredients and quantities.

You only need 4 essential ingredients to make this creamy anchovy bruschetta spread and toasted, crusty bread for serving:

• Anchovy Fillets: The star of the show, providing a savory depth, as in my Pumpkin Mini Frittatas. Go for salted anchovies packed in olive oil. Don't use anchovy paste. It won't get you the same results. Go for the highest quality oil-packed salted anchovies and rich sour cream.
• Flat-Leaf Parsley: Adds a fresh, herby note. It's the second star of this simple anchovy spread. Use only the leaves. You can use the stems to flavor your bone broth.
• Sour Cream: Its milky-rich flavor and slightly acidic tang tone down the saltiness and complement the umami flavors. It also makes this spread deliciously creamy.
• Extra Virgin Olive Oil: You only need one tablespoon next to the oil from the anchovy can.
• Toasted Slices Of Bread (for serving only): Go for a crusty Italian bread like a baguette to make anchovy bruschetta.  

How To Make It

See the full recipe with measurements in the recipe card.

This super-easy recipe is ready in 5 minutes:

Step One (Picture 1 above) - Place all the ingredients in a blender and blend until you get a beautiful, refreshing green paste. Add a tad of extra oil (but not much) if it's hard to obtain a smooth paste (optional).

Step Two (Picture 2 above) - Transfer the mixture to a small bowl. Allow it to rest at room temperature to obtain a thicker consistency.

Step Three (Picture 3 above) - Spread generously on ½-inch slices of toasted bread or homemade garlic crostini and serve with cherry tomatoes, kalamata olives, or my Mozzarella Sun-Dried Tomatoes Appetizer on the side. 

Note: No need to add any sea salt since the saltiness of the anchovies adds plenty of flavor.

Other Serving Suggestions

The creamy anchovy spread can also be used to flavor a variety of dishes and healthy recipes, but here are a few of my favorite ways:

• Use it as a dip for raw vegetables or snow peas.
• It's a great addition to an Italian Grazing Board next to your choice of vegetables and other dips, like my Red Bell Pepper Spread or Kalamata And Olive Spread.
• Flavor hard-boiled eggs or these eggs and anchovies frittata muffins for a delicious, savory flavor.
• Use it to flavor sandwiches or steak, similar to my Cilantro Parsley Chimichurri.
• Infuse some with hot pasta or top some on my Thick-Crust Pizza Bread for a savory bite.

Recipe FAQs

More Spreads Or Italian Foods To Try Next

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Here it is, one of the simplest anchovy bruschetta recipes that's a true celebration of Italian home cuisine and one of my favorite ways to transform this salty little fish into a flavorful spread. Buon Appetito!