Tomato and Anchovy Bruschetta

• 30 (1/2-inch) slices French or Italian bread
• 9 tablespoons extra-virgin olive oil
• 3/4 teaspoon salt, divided
• 1/4 teaspoon pepper, divided
• 5 medium tomatoes, seeded and small diced
• 2 tablespoons basil chiffonade, plus more for garnishing
• 1 tablespoon chopped fresh parsley leaves
• 1/2 lemon, zested
• 1 tablespoon fresh lemon juice
• 1 teaspoon minced garlic
• 4 anchovy fillets, finely minced
• Grated Parmesan, optional

1. Preheat the oven to 325 degrees F.
2. Place the slices of French bread on a baking sheet and lightly brush on both sides with 4 tablespoons of the olive oil.
3. Season with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper.
4. Bake until lightly golden and crispy, about 20 minutes.
5. Set aside to cool.
6. While the toasts are baking combine the olive oil, 1/2 teaspoo salt, 1/8 teaspoon pepper, tomatoes, basil, parsley, lemon zest and juice, garlic, and anchovies in a nonreactive bowl and toss to blend.
7. Serve each toast with a heaping tablespoon of the tomato mixture and garnish with grated Parmesan, if desired.

italian bread, extravirgin olive oil, salt, pepper, tomatoes, basil chiffonade, parsley, lemon, lemon juice, garlic, anchovy, parmesan

Taken from www.foodnetwork.com/recipes/emeril-lagasse/tomato-and-anchovy-bruschetta-recipe.html (may not work)