CHEESE CROSTINI WITH ANCHOVY HERB BUTTER
Provided by Giada De Laurentiis
Categories appetizer
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.
CROSTINI WITH ANCHOVY TAPENADE
Provided by Valerie Bertinelli
Categories appetizer
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.
CROSTINI WITH ANCHOVY BUTTER AND CHEESE
Garlic bread done even better: the salty, buttery, garlicky topping makes these toasts absolutely addictive.
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.
ANCHOVY CROSTINI WITH ONION-AND-RAISIN RELISH
Bring a taste of Venice to your next cocktail hour by pairing sweet-and-sour anchovy crostini with our Prosecco Cocktails with Red Vermouth and Blackberries.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
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.
CROSTINI WITH SUN-DRIED TOMATO AND ANCHOVY
These little toasts are simple to assemble, especially if you have sun-dried tomatoes and anchovies on hand, and are a great snack to have with drinks. This makes eight crostini, enough for four polite diners to have two each before dinner. Scale up if your crowd is a bit more ravenous.
Provided by David Tanis
Categories finger foods, appetizer
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.
CROSTINI WITH FRESH MOZZARELLA AND ANCHOVY SAUCE
I thought this sounded wonderful as an easy-to-make appetizer. Recipe source: Bon Appetit (May 2005)
Provided by ellie_
Categories Cheese
Time 20m
Yield 18 appetizer servings
Number Of Ingredients 6
Steps:
- Preheat broiler.
- Combine butter, anchvies and milk in a small saucepan over low heat and cook, stirring for often for about 3 minutes or until anchovies dissolve, mashing with the back of a spoon. DO NOT BOIL.
- Place bread slices on a cookie sheet.
- Brush bread slices with oil and top with mozzarella slices.
- Broil until cheese melts and bread is crisp (3 minutes). BE CAREFUL IT COOKS FAST.
- Transfer to a platter and drizzle sauce over crostini.
Nutrition Facts : Calories 132.9, Fat 6.4, SaturatedFat 2.9, Cholesterol 13.8, Sodium 258.3, Carbohydrate 13.4, Fiber 0.8, Sugar 0.2, Protein 5.2
CROSTINI WITH FRESH MOZZARELLA AND ANCHOVY SAUCE
Categories Cheese Appetizer Broil Quick & Easy Mozzarella Party Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
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.
CROSTINI NAPOLETANI
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
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.
CHEESE CROSTINI WITH ANCHOVY HERB BUTTER
Make and share this Cheese Crostini With Anchovy Herb Butter recipe from Food.com.
Provided by KathyP53
Categories European
Time 30m
Yield 24 crostini
Number Of Ingredients 9
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.
Nutrition Facts : Calories 125.7, Fat 4.4, SaturatedFat 2.4, Cholesterol 9.4, Sodium 281.2, Carbohydrate 16.8, Fiber 1, Sugar 0.1, Protein 4.5
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