Juicy roasted tomatoes, briny olive salsa, crisp crostini, and a salty little anchovy on top. A big flavour bite with very little effort.
Serves 4–6 | Time: 10 mins prep | 12 mins cooking
Ingredients:
- 12 slices baguette
- 200g cherry tomatoes
- 150g pitted olives
- 1 small bunch parsley (10g)
- 1 lemon
- 1 tin anchovies in oil
- Olive oil, as needed
- Salt and black pepper, to taste
Method:
- Slice your baguette into 12 slices. These will likely need to be cooked in batches, depending on your air fryer basket size—we have used the Instant Vortex Dual Air Fryer 8L for this recipe.
- Place your baguette on a tray and drizzle with olive oil, salt, and pepper, then nestle them into one side of the air fryer basket.
- Halve 200g cherry tomatoes and place them in the other basket. Drizzle with olive oil, season with salt and pepper, and toss to coat. Use the Sync Finish function to cook both baskets so that they finish at the same time:
- Set the bruschetta side to 205°C (400°F) for 1 minute
- Set the tomatoes to 175°C (345°F) for 12 minutes