Bruschetta with cherry tomatoes, hummus and anchovies
- Difficulty: Very easy
- Prep time: 15 min
- Serving: 4
- Cost: Low
Listen to the recipe
PRESENTATION
Bruschetta with cherry tomatoes, hummus, and anchovies is a tasty twist on a classic Italian snack that brings together the heart of Tuscany with bold Mediterranean and Middle Eastern flavors. Really good stuff. In Tuscany, the bruschetta recipe is often kept simple—good bread, olive oil, and tomatoes. But this version spices things up. The creamy hummus gives you a spread that feels extra smooth and satisfying.
And you know what? The mix of hummus and cherry tomatoes offers a fresh and tangy taste, with tomatoes tossed in basil for that summer vibe. It's a perfect combo. Slices of anchovy add a nice salty kick—something different from your usual tomato bruschetta. Plus, chopped almonds on top provide a little crunch, making each bite more interesting. Using whole grain bread gives it a nutty, toasty base. And look, it's not only tasty but also pretty filling.
For summer get-togethers or quick snacks, this easy bruschetta recipe really really stands out. It doesn’t require any cooking, which is a lifesaver on hot days. Or when you just want something fast. In Tuscany, this might be called a rustic, no-fuss starter. But adding hummus introduces a fresh, modern touch that pairs well with bright Mediterranean flavors. You get a mix of moist and crispy textures—especially from the almonds and the bread.
And the anchovies? The anchovy bruschetta adds that classic sea taste. Plus, the hummus bruschetta brings something new. This cherry tomato bruschetta feels perfect next to a glass of chilled wine at an outdoor dinner or as a quick, light lunch. Seriously good. Each bite offers a taste of Italian tradition mixed with modern flair—all in one crunchy, golden bite. It's a solid choice for anyone looking for a snack that's easy, savory, and full of genuine summer flavors. Whether you're hosting friends or enjoying a quiet meal, this bruschetta is sure to be a hit, combining the best of both traditional and contemporary tastes.
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INGREDIENTS
- for 4 bruschetta
- Multigrain whole wheat bread 14.1 oz (400 g) - (4 slices)
- Cherry tomatoes 2.7 cups (400 g)
- Anchovies in oil 8 fillets
- Almond slices 1 oz (25 g)
- Extra virgin olive oil 1 ½ tbsp (20 g)
- Basil to taste
- Fine salt to taste
- For the chickpea hummus
- Precooked chickpeas 3 cups (500 g) - drained weight
- Tahini 2 tbsp (30 g)
- Lemon juice 4 tsp (20 g)
- Extra virgin olive oil 1 ½ tbsp (20 g)
- Fine salt to taste
How to prepare Bruschetta with cherry tomatoes, hummus and anchovies
To prepare the bruschetta with cherry tomatoes, hummus and anchovies, start with the hummus: pour the cooked chickpeas into the food processor 1. Add the tahini 2 and season with salt 3.
Add the extra virgin olive oil 4 and water 5. Close the lid and blend for a few seconds 6.
Now gradually add the lemon juice 7, mixing well with a spoon 8. Set the chickpea hummus aside 9.
Move on to the cherry tomatoes: cut them into quarters 10, then transfer them to a bowl and season with olive oil 11 and salt 12.
Fragrant with basil leaves torn by hand 13 and mix well 14. At this point cut the multigrain bread into 4 slices about 3/4 inch thick 15.
Spread a generous amount of chickpea hummus as a base 16, then place the seasoned cherry tomatoes 17 and add the anchovies in oil 18.
Finally scatter the sliced almonds 19 and finish with a final drizzle of olive oil 20. Your bruschetta with hummus, cherry tomatoes and anchovies are ready to be enjoyed 21!