Crostini Napoletana
- Ready In:
- 20mins
- Ingredients:
- 6
- Yields:
-
24 slices
- Serves:
- 6
ingredients
- 1 baguette, cut into 1/2 inch slices (about 24 slices)
- 2 tablespoons olive oil
- 3 tomatoes
- 24 anchovy fillets
- 3 tomatoes
- 1 cup fresh mozzarella cheese (soft, not the hard stuff)
directions
- Preheat the oven to 350 degrees.
- Arrange the sliced bread on a baking sheet. Brush with olive oil. Use more oil if needed (will depend on the quality of your brush).
- Peel the tomatoes: score the bottom of each with an "X". Dunk in boiling water for 1 minute, then dunk in ice water for 1 minute. The peel should pull right off starting at the "X". If not, repeat the dunking process.
- Slice each tomato in half and scoop out the seeds.
- Slice the flesh of each tomato into 8 slices.
- Cut the mozzarella into sticks about 1/2 inch by 1/2 inch by 3 inches (or whatever length will lay diagonally across your bread).
- Layer an anchovy fillet, cheese stick, and tomato slice (in that order, bottom to top) in each slice of bread.
- Bake for 10 minutes. Serve warm.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
My favorite cookbook is The Essential Rice Cookbook.