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Cheese Crostini with Anchovy Herb Butter

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  • Cheese Crostini with Anchovy Herb Butter

    SOUNDS CRAZY.. BUT IT LENDS A GREAT AND UNIQUE FLAVOR
    source-Giada (FN)

    1/4 cup (1/2 stick) butter
    4 anchovy fillets, drained, chopped
    1 to 2 tablespoons chopped fresh Italian parsley
    1 teaspoon chopped fresh thyme leaves
    1 teaspoon minced garlic
    1/2 teaspoon minced lemon zest
    1/4 teaspoon dried crushed red pepper flakes
    12 (2 by 1/3-inch thick) slices rustic crusty white bread
    1 cup grated Provolone

    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.
    Life is all about a$$; you're either covering it, laughing it off, kicking it, kissing it, busting it, trying to get a piece of it, behaving like one, or you live with one.
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