Neapolitan Crostini

Name: Neapolitan Crostini
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 12 fillets anchovy fillets; 6 servings Extra virgin olive oil; 227 grams fresh mozzarella; 1 teaspoons oregano; 6 servings Salt and freshly ground pepper; 2 ripe tomatoes

Neapolitan Crostini might be just the hor d'oeuvre you are searching for. This recipe serves 6. One serving contains 255 calories, 10g of protein, and 23g of fat. This recipe covers 8% of your daily requirements of vitamins and minerals. If you have anchovy, extra virgin olive oil, oregano, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, primal, fodmap friendly, and pescatarian diet. From preparation to the plate, this recipe takes around 45 minutes. This recipe is typical of Mediterranean cuisine.

Instructions

Cut the tomatoes in half through the core and squeeze gently to extract the seeds and juice. Trim away the core. Chop the tomatoes into half inch pieces and toss them in a bowl with the oregano, salt and pepper. Preheat the oven to 450°. Oil a large roasting pan. Arrange the bread slices on the pan. Toast the bread 5 minutes.

Ingredients you will need

Salt And Pepper

Tomato

Extract

Oregano

Bread

Juice

Seeds

Toast

Cooking Oil

Equipment you will use

Roasting Pan

Bowl

Oven

Remove the pan from the oven, but leave it turned on.

Equipment you will use

Oven

Frying Pan

Place a slice of mozzarella on top of each piece of bread and then an anchovy. Spoon a little of the tomato on each.

Ingredients you will need

Mozzarella

Anchovies

Tomato

Bread

Drizzle with a few drops extra virgin olive oil. Return the pan to the oven and bake 5 to 7 minutes or until the cheese is melted.

Ingredients you will need

Extra Virgin Olive Oil

Cheese

Equipment you will use

Oven

Frying Pan

Equipment

Ingredients

Servings:

12fillets

anchovy fillets 6servings

Extra virgin olive oil 227grams

fresh mozzarella 1teaspoons

oregano 6servings

Salt and freshly ground pepper 2

ripe tomatoes

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. 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 Rodano Vigna Viacosta Chianti Classico with a 4.4 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.