Cheese Crostini With Anchovy Herb Butter Food

CHEESE CROSTINI WITH ANCHOVY HERB BUTTER

Steps:

• Preheat oven to 425 degrees.
• Melt butter in heavy small skillet over medium heat. Add anchovies and stir until they dissolve, about 3 minutes. Stir in herbs, garlic, lemon zest, and red pepper.
• Arrange bread slices on a large baking sheet. Brush with anchovy mixture. Sprinkle with cheese.
• Bake until cheese melts and bread is golden, about 10 minutes. Cut bread slices in halves and serve.

CROSTINI WITH ANCHOVY TAPENADE

Steps:

• Preheat the oven to 375 degrees F. Brush the bread lightly with oil on one side and arrange on a baking sheet. Bake until lightly dried out, about 10 minutes.
• Meanwhile, combine the olives, basil, parsley, oil, lemon juice, anchovy fillets, garlic and bell pepper in a food processor and pulse until very finely chopped.
• Transfer to a small serving bowl and serve with the crostini.

GARLIC HERB BUTTER CROSTINI

Steps:

• Preheat oven to 425°F.
• Melt the butter in a heavy skillet over medium heat.
• Add the anchovies and stir until they dissolve, around 3 minutes.
• Stir in the herbs, garlic, lemon zest and red pepper flakes.
• Arrange the bread slices on a baking sheet.
• Brush the tops of the bread slices with the butter mixture.
• (If I'm feeling lazy I just dip one side of the bread slice in the butter mixture and place the bread back on the baking sheet butter side up).
• Sprinkle the tops of the bread slices with the Provolone cheese.
• Bake until the cheese melts and the bread is golden and toasty, around 7- 10 minutes.

CROSTINI WITH FRESH MOZZARELLA AND ANCHOVY SAUCE

Steps:

• Preheat broiler. Combine butter, anchovies, and milk in small saucepan over low heat. Cook until anchovies dissolve, mashing with back of spoon and stirring often, about 3 minutes (do not boil).
• Place bread slices on rimmed baking sheet. Brush with oil; top with mozzarella slices. Broil until cheese melts and bread crisps, watching closely to prevent burning, about 3 minutes. Transfer crostini to platter.
• Drizzle sauce over crostini; serve.

CROSTINI WITH HERB OIL

Steps:

• Mix together chopped fresh herbs and oilto cover. Season with salt and pepper. Brushover slices of day-old bread and bake untilgolden brown. Herb oil is also great on grilledor roasted vegetables and meats. If desired,sprinkle with Parmesan cheese and melt.

CROSTINI NAPOLETANI

Steps:

• Preheat the broiler. Place the bread slices on a baking sheet and toast until light golden brown on both sides. While still hot, rub each slice with a garlic clove to impart a delicate flavor.
• In a bowl, mix the ricotta, black pepper, and oregano and smear casually over each bread slice. Top each with an anchovy fillet and return to the cookie sheet. Broil until cheese just oozes, about a minute. Arrange on a serving platter, drizzle with olive oil and serve.
• Anchovies
• Whenever anchovies are called for in my recipes, the quantity is given as a number of fillets - preferably taken from fresh anchovies you have marinated yourself (see Alici Marinati ), which yield two fillets each. If prepackaged anchovies must be used, however, be aware that they come in one acceptable - and one despicable - form. Salt-packed anchovies that come in a 1- or 2-kilo can are available in Italian delis and are sold whole. Order them by the quarter-pound, take them home, soak them in either water or milk, then remove the fillets. Least desirable are the tiny cans of salty prefilleted anchovies packed in oil. This is not to say all brands of canned fillets are not very good, but most aren't, so use one of the other types if you can.