- 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.
- 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.
- 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