Crostini Can Burro Di Acciughe Crostini With Anchovy Butter Recipes

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.

Steps:

• Place the butter in a bowl and mash it gently with a wood spoon for 15 minutes until it is soft and creamy.
• Place the anchovies in a second bowl and mash them into a paste.
• Incorporate the mashed anchovies into the butter, mix well until completely combined. There shouldn't be any anchovy chunks in the butter.
• Cover the bowl with foil and refrigerate for 1 hour.
• Spread the butter on the crostini and place on a serving dish.
• Garnish with two capers in the center of each crostini if desired.

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.