Crostini Napolitana

Recipe By:
Lolita
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  • Total Time 30 min Ico-add
  • Yield 4 Servings
  • Level Easy

An easy to make crispy and flavorful Italian accompaniment to any starter or meal
 

Ingredients

  • 4 canned anchovy fillets
  • 45 ml/3 tablespoons milk
  • 1 garlic dove, halved
  • 15 ml/1 tablespoon pine nuts
  • 5 ml/1 teaspoon lemon juice
  • 45 ml/3 tablespoons olive oil
  • 4 thick diagonal slices of ciabatta bread
  • 4 ripe tomatoes, sliced
  • Freshly ground black pepper
  • 8 fresh basil leaves, torn, to garnish
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Directions

  1. 1. Soak the anchovies in the milk for 15 minutes, then drain.
  2. 2. With the machine running, drop them in a blender or food processor with the garlic, pine nuts and lemon juice. Stop and scrape down the sides, then run the machine again and trickle in 30 ml/2 tablespoons of the olive oil to form a paste.
  3. 3. Preheat the grill (broiler). Brush one side of the bread slices with the remaining oil. Grill (broil) this side until toasted.
  4. 4. Turn the bread over and spread with the paste. Top with the tomatoes and a good grinding of pepper. Grill again until the tomatoes are soft and the paste is bubbling.
  5. 5. Scatter the basil over and serve.