Ingredients

serves 6

　　1 loaf crusty bread, thinly sliced

　　1/4 cup EVOO (extra-virgin olive oil)

　　6 to 8 large Italian anchovy fillets

　　4 garlic cloves, chopped

　　1 teaspoon crushed red pepper flakes

　　2 pints grape tomatoes

　　4 tablespoons capers, drained

　　1/4 cup chopped pitted oil-cured olives

　　1/2 cup fresh flat-leaf parsley leaves, chopped

　　

Step 1

Preheat the oven to 325°F. Arrange the bread on rimmed baking sheets in a single layer and toast until evenly golden, about 12 minutes.

　　

Step 2

Heat the EVOO in a skillet with a tight-fitting lid over medium to medium-high heat. Melt the anchovies into the oil. When they break up and melt away, stir in the garlic, red pepper flakes, tomatoes, capers, and olives and cover the pan. Cook for 7 to 8 minutes more to burst the tomatoes, then uncover and mash any stray tomatoes with a potato masher or wooden spoon, and fold in the parsley.

　　

Step 3

Spoon the chunky sauce onto the crostini and serve immediately.

　　Rachael Ray's Look + Cook