Bruschetta with cherry tomatoes, hummus and anchovies

Name: Bruschetta with cherry tomatoes, hummus and anchovies
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: Multigrain whole wheat bread (4 slices) 14.1 oz; Cherry tomatoes 2.7 cups; Anchovies in oil 8 fillets; Almond slices 1 oz; Extra virgin olive oil 1 ½ tbsp; Basil to taste; Fine salt to taste; Precooked chickpeas drained weight 3 cups; Tahini 2 tbsp; Lemon juice 4 tsp; Extra virgin olive oil 1 ½ tbsp; Fine salt to taste

Difficulty: Very easy
Prep time: 15 min
Serving: 4
Cost: Low

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PRESENTATION

Bruschetta with Cherry Tomatoes, Hummus, and Anchovies layers whole wheat toast with a creamy Middle Eastern spread, basil-marinated cherry tomatoes, and the sharp, briny punch of anchovies. The flavor balance is built around contrast: the intensity of the anchovies against the freshness of the tomatoes, with hummus pulling everything together and almonds adding an unexpected crunch. The whole wheat base brings a slightly nutty depth that holds up well under the toppings, making each bite genuinely varied in texture.

The entire preparation is no-cook and comes together in just a few minutes—the cherry tomatoes are briefly marinated with basil, which softens their edges and draws out their flavor, while the hummus goes straight from the bowl onto the toast. Anchovies go on last, their intensity anchoring the whole assembly. Because no heat is involved at any stage, this works well as a last-minute Mediterranean appetizer before a summer dinner or as a light starter on its own, served with drinks among friends.

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

Preparation

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!