Ingredients
- 1/4 cup (1/2 stick) butter
- 4 anchovy fillets, drained, chopped
- 1 to 2 tablespoons chopped fresh Italian parsley
- 1 teaspoon chopped fresh thyme leaves
- 1 teaspoon minced garlic
- 1/2 teaspoon minced lemon zest
- 1/4 teaspoon dried crushed red pepper flakes
- 12 (2 by 1/3-inch thick) slices rustic crusty white bread
- 1 cup grated Provolone
Directions
Preheat oven to 425 degrees F.
Melt the butter in a heavy small skillet over medium heat. Add the anchovies and stir until they dissolve, about 3 minutes. Stir in the herbs, garlic, lemon zest, and crushed red pepper.
Arrange the bread slices on a large baking sheet. Brush with the anchovy mixture. Sprinkle with the cheese. Bake until the cheese melts and the bread is golden, about 10 minutes. Cut the bread slices in halves and serve.
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By Chef #1510855
on January 08, 2011
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I loved this dish! I have since made it for numerous parties and it has always been a hit. One alteration I made the second time I made it (and every time since is I substituted smoked fresh mozzarella. Sometimes I make half the batch with provolone and half with smoked mozzarella- the mozzarella always goes first.
By chip1225_5365251
Port St Lucie, FL
on January 19, 2010
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Absolutely the best! The depth of flavor is incredible. My family ate them all and wanted more!
By lparsons_786736
Pioneer, CA
on September 16, 2007
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I, too, used sharp provolone and found it to be overpowering. There is so much flavor in the oil mixture that a mild cheese would probably be better. That being said, we still liked these very much. Next time I'll try a milder cheese.
Read all 22 reviews