Time 15m Yield 6 servings Number Of Ingredients 9 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.
Time 30m Yield 24 crostini Number Of Ingredients 9 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.
Time 35m Yield 24 Crostini Number Of Ingredients 13 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.
Number Of Ingredients 11 Steps:
Cook onions with bay leaf in oil over medium heat until soft, about 10 minutes. Remove pan from heat, and add wine and vinegar. Return to heat, and bring to a simmer, cooking until liquid has almost evaporated, about 7 minutes. Stir in raisins and pine nuts, and season with salt and pepper. Let stand until cool; discard bay leaf. Place a small amount of radicchio on each slice of bread. Top with a spoonful of onion mixture. Remove anchovies from oil, and place 2 on each slice.
Time 20m Yield 4 servings Number Of Ingredients 8 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.
Yield Makes 18 Number Of Ingredients 6 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.
More about “anchovy crostini recipes”
Yield makes 24 Number Of Ingredients 9 Steps:
Melt the butter in a small, heavy skillet over medium heat. Add the anchovies and stir until they dissolve, about 3 minutes. Stir in the parsley, thyme, garlic, lemon zest, and crushed red pepper flakes. Preheat the oven to 425°F. Arrange the bread slices on a large baking sheet. Brush with the anchovy mixture, then sprinkle with the cheese. Bake until the cheese melts and the bread is golden, about 10 minutes.
