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

Preheat the oven to 325 degrees F.

Place the slices of French bread on a baking sheet and lightly brush with 4 tablespoons of the olive oil. Season with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Bake until lightly golden and crispy, about 20 minutes. Set aside to cool.

While the toasts are baking combine the remaining ingredients in a nonreactive bowl and stir to blend.

Serve each toast with a heaping tablespoon of the tomato mixture and garnish with grated Parmesan, if desired.

Yield: 30 bruschetta