Cheese Crostini with Anchovy Herb Butter

Name: Cheese Crostini with Anchovy Herb Butter
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 24
Cuisine: Mediterranean, Italian, European
Ingredients: 4 fillets anchovy fillets, drained, chopped; 59 milliliters (1/2 stick) butter; 24 (2 by 1/3-inch thick) slices rustic crusty white bread; 1 teaspoon chopped fresh thyme leaves; 1 teaspoon minced garlic; 1 teaspoons minced lemon zest; 1 Tbsp chopped fresh Italian parsley; 237 milliliters grated Provolone; 0 teaspoons dried crushed red pepper flakes

Cheese Crostini with Anchovy Herb Butter might be a good recipe to expand your hor d'oeuvre collection. This recipe serves 24. This recipe covers 25% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 47g of protein, 203g of fat, and a total of 3196 calories. It is a rather inexpensive recipe for fans of Mediterranean food. It is a good option if you're following a pescatarian diet. From preparation to the plate, this recipe takes approximately 30 minutes. If you have anchovy, thyme leaves, pepper flakes, and a few other ingredients on hand, you can make it.

Instructions

Preheat oven to 425 degrees F.

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Oven

Melt the butter in a heavy small skillet over medium heat.

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Butter

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Frying Pan

Add the anchovies and stir until they dissolve, about 3 minutes. Stir in the herbs, garlic, lemon zest, and crushed red pepper.

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Red Pepper Flakes

Lemon Zest

Anchovies

Garlic

Herbs

Arrange the bread slices on a large baking sheet.

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Bread

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Baking Sheet

Brush with the anchovy mixture.

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Anchovies

Sprinkle with the cheese.

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Cheese

Bake until the cheese melts and the bread is golden, about 10 minutes.

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Cheese

Bread

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Oven

Cut the bread slices in halves and serve.

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Bread

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Oven

Frying Pan

Baking Sheet

Ingredients

Servings:

4fillets

anchovy fillets, drained, chopped 59milliliters

(1/2 stick) butter 24

(2 by 1/3-inch thick) slices rustic crusty white bread 1teaspoon

chopped fresh thyme leaves 1teaspoon

minced garlic 1teaspoons

minced lemon zest 1Tbsp

chopped fresh Italian parsley 237milliliters

grated Provolone 0teaspoons

dried crushed red pepper flakes

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian on the menu? Try pairing with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Castello di Ama Chianti Classico San Lorenzo Gran Selezione with a 4.5 out of 5 star rating seems like a good match. It costs about 48 dollars per bottle.