Anchovycrostini Recipes

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.

CHEESE CROSTINI WITH ANCHOVY HERB BUTTER

Steps:

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

ANCHOVY CROSTINI

Steps:

• Cut 2" circles from the bread (or use the 1/4" baguette slices).
• Brush both sides of the bread with the olive oil.
• Place on a cookie sheet and bake in moderate oven for 10 min or until golden brown (You can make up a whole lot of these toasts for future use as they store well in a closed tin).
• Melt butter in a frypan.
• Add flour, mixing well and cook for 1 minute.
• Add milk and stir over moderate heat until it boils& thickens, remove from heat.
• Add 3 tbsp parmesan,Salt& pepper& mushrooms.
• Mix well.
• Add anchovy paste and stir through. The mixture looks a bit loose but it will bake perfectly
• Spread 2 teasp on each toast and generously sprinkle with the extra parmesan. I do this just before I am ready to bake them. however it can be done and then freeze them for future use
• Slice the olives and put a slice of olive on some of the crostinis.
• Put a rolled anchovy on some.
• Put a thin slice on red pepper on the remaining crostinis.
• Bake in a hot oven (400F degrees) for 10 minutes or until they are bubbly and brown on top.
• Serve and wait for the rave revues.

CROSTINI WITH SUN-DRIED TOMATO AND ANCHOVY

Steps:

• Toast the bread, then lightly rub each slice with the garlic clove. Just two quick swipes will make it garlicky enough.
• Spread each toast with about 1 teaspoon sun-dried tomato, and top with half an anchovy fillet.
• Drizzle each toast with a little olive oil, and sprinkle with red pepper and rosemary. Add a tiny bit of flaky salt and serve.