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.
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.
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
GARLIC HERB BUTTER CROSTINI
This is my absolute favorite crostini! If you've never cooked with anchovies before, don't worry, they don't taste "fishy" at all and they totally dissolve in the butter. In fact, when I serve this I never tell people that there are anchovies in it. If anyone asks, I just say that I use garlic and herbs and my 'secret ingredient'. So far no one has guessed my secret ingredient and everyone loves the crostini. Based on a recipie by Giada De Laurentiis.
Provided by LizzieBug
Categories High In...
Time 30m
Yield 12 crostini
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F.
- Melt the butter in a heavy skillet over medium heat.
- Add the anchovies and stir until they dissolve, around 3 minutes.
- Stir in the herbs, garlic, lemon zest and red pepper flakes.
- Arrange the bread slices on a baking sheet.
- Brush the tops of the bread slices with the butter mixture.
- (If I'm feeling lazy I just dip one side of the bread slice in the butter mixture and place the bread back on the baking sheet butter side up).
- Sprinkle the tops of the bread slices with the Provolone cheese.
- Bake until the cheese melts and the bread is golden and toasty, around 7- 10 minutes.
Nutrition Facts : Calories 133.6, Fat 7, SaturatedFat 4, Cholesterol 17, Sodium 283.1, Carbohydrate 13.2, Fiber 0.7, Sugar 1.1, Protein 4.5
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 HERB OIL
This recipe was created with flexibility in mind, and is a great way to use up leftover ingredients.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 5
Steps:
- Mix together chopped fresh herbs and oilto cover. Season with salt and pepper. Brushover slices of day-old bread and bake untilgolden brown. Herb oil is also great on grilledor roasted vegetables and meats. If desired,sprinkle with Parmesan cheese and melt.
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.
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