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.
HARD-COOKED EGGS WITH RADISHES AND ANCHOVY-BUTTER CROSTINI
Hard-cooked farm-fresh eggs add a rich touch to colorful, mild radish varieties, briny anchovy butter smeared on crunchy toast, and flaky sea salt.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 7
Steps:
- Stir together butter, anchovies, and garlic. Serve eggs, radishes, and baguette rounds with anchovy butter and a small pile of salt, for sprinkling.
CROSTINI CAN BURRO DI ACCIUGHE (CROSTINI WITH ANCHOVY BUTTER)
I love this, but then again I love anchovies. Great with before dinner drinks along with some olives, nuts, etc. Cook time is chill time.
Provided by Ilysse
Categories European
Time 1h15m
Yield 14 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 134.3, Fat 7.8, SaturatedFat 4.5, Cholesterol 21.3, Sodium 338.8, Carbohydrate 12.7, Fiber 0.6, Sugar 1.1, Protein 3.3
ANCHOVY-STUFFED EGGS
Provided by Craig Claiborne
Categories appetizer
Time 15m
Yield Six servings
Number Of Ingredients 10
Steps:
- Remove the eggs from their shells and cut them lengthwise or crosswise in half. If they are cut crosswise, cut off a thin slice from the bottom of each shelled half so that the eggs, when stuffed, will sit upright.
- Place a small sieve over a mixing bowl and put the egg yolks into the sieve. Using your fingers, press the yolks through the sieve. Add the remaining ingredients except the garnishes and beat to blend.
- Fill the cavity of each egg half with equal portions of the mixture, using a spoon or pastry tube. Decorate the top of each with small slices of pimento, olives or green pepper, or with rolled anchovy fillets.
Nutrition Facts : @context http, Calories 141, UnsaturatedFat 6 grams, Carbohydrate 1 gram, Fat 13 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 144 milligrams, Sugar 1 gram, TransFat 0 grams
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