Crostini Napoletani Recipes

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CROSTINI NAPOLETANI



Crostini Napoletani image

Provided by Mario Batali

Categories     Cheese     Fish     Herb     Appetizer     Broil     Ricotta     Fall     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 to 8 servings

Number Of Ingredients 7

1 baguette, cut into 16 slices, or 8 slices country bread
3 garlic cloves, peeled and left whole
2 cups fresh ricotta
2 tablespoons freshly ground black pepper
3 tablespoons chopped fresh oregano
16 anchovy fillets, preferably marinated fresh fillets
3 tablespoons extra-virgin olive oil

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.

CROSTINI NAPOLETANA



Crostini Napoletana image

Make and share this Crostini Napoletana recipe from Food.com.

Provided by Da Huz

Categories     Cheese

Time 20m

Yield 24 slices, 6 serving(s)

Number Of Ingredients 6

1 baguette, cut into 1/2 inch slices (about 24 slices)
2 tablespoons olive oil
3 tomatoes
24 anchovy fillets
3 tomatoes
1 cup fresh mozzarella cheese (soft, not the hard stuff)

Steps:

  • Preheat the oven to 350 degrees.
  • Arrange the sliced bread on a baking sheet. Brush with olive oil. Use more oil if needed (will depend on the quality of your brush).
  • Peel the tomatoes: score the bottom of each with an "X". Dunk in boiling water for 1 minute, then dunk in ice water for 1 minute. The peel should pull right off starting at the "X". If not, repeat the dunking process.
  • Slice each tomato in half and scoop out the seeds.
  • Slice the flesh of each tomato into 8 slices.
  • Cut the mozzarella into sticks about 1/2 inch by 1/2 inch by 3 inches (or whatever length will lay diagonally across your bread).
  • Layer an anchovy fillet, cheese stick, and tomato slice (in that order, bottom to top) in each slice of bread.
  • Bake for 10 minutes. Serve warm.

Nutrition Facts : Calories 644.8, Fat 13.6, SaturatedFat 4.3, Cholesterol 28.4, Sodium 1585.7, Carbohydrate 101.5, Fiber 5.6, Sugar 7.8, Protein 29.9

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