Crostini with Mozzarella & warm Sundried Tomato & Anchovy Salsa

Crostini with Mozzarella & Warm Sundried Tomato & Anchovy Salsa

  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

2 thoughts on “Crostini with Mozzarella & Warm Sundried Tomato & Anchovy Salsa”

  1. True to her word, these crostinis are absoloutly yummy, I could easily forego my main for several of those, soo good

Comments are closed.