Crostini Romani
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4tablespoons butter, more for buttering dish
- About 10 ¼-inch-thick slices country bread or baguette (sliced diagonally)
- ¾pound fresh mozzarella, sliced ¼-inch thick (about 10 slices)
- 2tablespoons anchovy paste
- ¼cup milk
Nutritional analysis per serving (6 servings)
353 calories; 21 grams fat; 12 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 25 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 17 grams protein; 694 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 425 degrees. Generously butter a small casserole dish. At one end, stand one slice of bread up against side of casserole. Follow it with a slice of mozzarella and continue until entire casserole is filled loosely with bread and mozzarella. Dot with 1 tablespoon butter. Bake until bread is toasted and mozzarella is bubbly on edges, 10 to 12 minutes.
- Step 2
Meanwhile, in a small pan, stir together remaining 3 tablespoons butter, anchovy paste and milk. Heat until mixture is warm, stirring so that it is smooth and loose.
- Step 3
When casserole is done, remove from oven and spoon sauce on top. Spoon onto plates, making sure to get a little sauce on each plate.
Private Notes
Comments
I am no shrinking violet as far as anchovies or anchovy paste, but the sauce was improved by only using a quarter as much anchovy paste, substituting a little sun dried tomato paste, and adding a few tablespoons of butter to the pot when heating/combining. Great approach for crostini, though - very simple, elegant, and tasty, as long as you have good bread.
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