Neapolitan Crostini: Crostini Napoletani

Total Time:
11 min
Prep:
10 min
Cook:
1 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 2 cups fresh ricotta
  • 1/4 cup heavy cream
  • 3 tablespoons freshly ground black pepper
  • 1 teaspoon hot red pepper flakes
  • 3 tablespoons fresh marjoram leaves
  • 16 small slices crusty bread (baguette size) or
  • 8 large slices country Italian peasant bread
  • 3 cloves garlic
  • 16 marinated fresh anchovy fillets or salt-packed anchovy fillets, rinsed
  • 3 tablespoons extra-virgin olive oil
Directions
  • Preheat the broiler.

  • In a small bowl, mix the ricotta with the cream, black pepper, red pepper flakes, and marjoram. Set aside.

  • Place the bread on a baking sheet and toast under the broiler, turning once, until light golden brown on both sides. While the toast is still hot, rub each slice with a garlic clove.

  • Spread some of the ricotta over each slice of bread. Top each with an anchovy (2 each if using peasant bread) and return to the baking sheet.

  • Place the crostini back under the broiler until the cheese just oozes, about 1 minute. Transfer to a serving platter, drizzle with the olive oil, and serve immediately.


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