• 2 balls of mozzarella, sliced
  • 30g butter
  • 1 tbsp olive oil
  • 8-10 sun-dried tomatoes, sliced into little strips
  • 1 tin of anchovies, with their oil saved, chopped
  • 2 garlic cloves, finely chopped
  • 2 sprigs of fresh rosemary
  • 8 slices of baguette
  • 8 slices of thinly sliced chorizo - optional
  1. Heat your grill to medium. Lay your slices of baguette on an oven tray and rub a few drops of olive oil onto both sides. Place under the grill to crisp up for 3-4 minutes each side, until only very lightly golden. Too crisp and they will make a lot of crumbs when you bite into them so be vigilant. Then lay a slice of chorizo (cut in half if necessary and only if using) onto each slice and top with a slice of mozzarella. Then place back under the grill to melt.
  2. Meanwhile in a small saucepan, melt the butter with the olive oil. Add the sun-dried tomatoes, anchovies, garlic and rosemary and let it sizzle away for 2 minutes. Then remove the rosemary.
  3. Spoon a little of the chunky salsa butter onto each slice of bread and serve straight away.

Adapted from a Crostini recipe from Sunshine Food by Sophie Grigson