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Several slices of toasted sourdough on a white speckled plate, topped with anchovy fillets, a drizzle of pale yellow aioli, cracked black pepper, flaky salt and spoonfuls of vivid green salsa verde
pescatarianhigh-proteinquicklunch

Anchovy Toasts with Aioli and Salsa Verde

Crispy sourdough loaded with omega-3-rich anchovies, a lightened aioli and a vibrant salsa verde for a bold, nutritious bite.

Prep 15 min Cook 10 min 4 servings

Nutrition per serving

310 kcal calories
14 g protein
28 g carbs
16 g fat
1 g sugar
Fibre 2g
Added sugar 0g
Sodium 780mg
See how it compares to the classic ↓

In the clinic

40% less saturated fat

Anchovy bruschetta this version

Compared to Anchovy bruschetta (typical version, estimated)

Classically served with full-fat mayonnaise and white baguette, high in refined carbs and saturated fat from the mayo

+100% fibre −38% fat −26% calories
Per serving Anchovy bruschetta This recipe Difference
Calories 420 kcal 310 kcal −26%
Carbs 32g 28g −12%
Fat 26g 16g −38%
Saturated fat 5g 3g −40%
Sugar 1g 1g no change
Sodium 980mg 780mg −20%
Fibre 1g 2g +100%
Protein 13g 14g +8%

What changed

  • Full-fat mayonnaise Greek yoghurt aioli (half yoghurt, half light mayo)

    Cuts saturated fat roughly in half while keeping the creamy, garlicky flavour

  • White baguette Wholegrain or seeded sourdough

    Increases fibre and slows glucose absorption without losing the satisfying crunch

  • Butter brushed on the bread before toasting A light brush of extra-virgin olive oil

    Replaces saturated fat with heart-friendly monounsaturated fat

  • No herb element Fresh salsa verde (parsley, capers, lemon)

    Adds polyphenols and vitamin C from the fresh herbs, and brightens the dish so less salt is needed overall

Both figures are estimates per serving. The comparison is a typical traditional version of the dish, not a specific product.

Priyanka shared these gorgeous anchovy toasts in the family chat and they look absolutely stunning. Deeply savoury anchovies on crisp sourdough, finished with a lighter Greek yoghurt aioli and a punchy herb salsa verde.

Ingredients

Servings 4
  • 4 Thick slices of seeded sourdough bread
  • 1 tbsp Extra-virgin olive oil, for brushing
  • 50 g Anchovy fillets in olive oil, drained, oil reserved
  • 1 tsp Coarsely cracked black pepper
  • 1 tsp Flaky sea salt
  • 3 tbsp Greek yoghurt, full-fat
  • 2 tbsp Light mayonnaise
  • 1 cloves Garlic, very finely grated
  • 1 tsp Lemon juice
  • 20 g Fresh flat-leaf parsley, leaves picked
  • 10 g Fresh basil leaves
  • 1 tbsp Capers, rinsed and roughly chopped
  • 1 tsp Dijon mustard
  • 2 tbsp Extra-virgin olive oil, for the salsa verde
  • 1 tsp Lemon zest
  • Black pepper, to taste

Compared to Anchovy bruschetta (typical version, estimated)

26% fewer calories12% less carbs38% less fat100% more fibre Full comparison ↑

Instructions

  1. Heat a griddle pan or grill to high. Brush both sides of each sourdough slice lightly with olive oil.

  2. Toast the bread on the griddle for 2 to 3 minutes per side until golden and marked with char lines, then set aside on a warm plate.

  3. Make the yoghurt aioli by combining the Greek yoghurt, light mayonnaise, grated garlic and lemon juice in a small bowl. Season with a pinch of black pepper and stir well.

  4. Make the salsa verde by blending or very finely chopping the parsley, basil, capers, Dijon mustard, lemon zest and 2 tablespoons of olive oil together until you have a coarse, spoonable sauce. Taste and adjust the lemon or seasoning.

  5. Lay 3 to 4 anchovy fillets across each toast, drizzle over a little of the reserved anchovy oil for extra depth of flavour, then scatter over the cracked black pepper and a pinch of flaky sea salt.

  6. Spoon the yoghurt aioli generously over the anchovies in a zigzag, then finish each toast with a good spoonful of salsa verde.

  7. Serve immediately while the bread is still warm and crisp.