Baked Anchovy Tomato and Basil Rolls

Baked Anchovy Tomato and Basil Rolls

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Servings: 12 rolls
Calories: 110


  • 1 1/2 oz tin anchovies well drained
  • 8 slices wholemeal or white bread
  • 4 tablespoons good quality olive oil
  • 2-3 tablespoons tomato puree paste
  • 2 teaspoons basil finely chopped
  • 2 oz Parmesan cheese grated


  • Pre heat the oven to gas mark 6, 400°F (200°C).
  • Cut the crusts off the slices of bread.
  • Mix together the oil and tomato puree and spread the slices of bread with this paste.
  • Sprinkle with the finely chopped basil - which must be fresh for this recipe; dried is not suitable.
  • Lay 2 or 3 anchovy fillets diagonally on each slice of bread.
  • Now carefully roll the bread slices, put them on a lightly oiled baking sheet, brush with a little olive oil - or any remaining oil and tomato puree mixture - then sprinkle with the grated Parmesan cheese.
  • Bake in the oven for 15 to 20 minutes until the rolls are crisp and golden.
  • Let them rest for 2 minutes before cutting each one in half to serve.
Calories: 110 kcal
Carbohydrates: 9 g
Protein: 4 g
Fat: 7g
Saturated Fat: 2 g
Trans Fat: 1 g
Cholesterol: 5 mg
Sodium: 162 mg
Potassium: 49 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 53 IU
Vitamin C: 1 mg
Calcium: 105 mg
Iron: 1 mg
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