Serves: 12
Prep.Time: 30 minutes
12 slices Italian Bread -- toasted
12 slices Mozzarella cheese
2 tablespoons Butter
1 tablespoon Olive Oil
2 cloves Garlic -- minced
4 Anchovy Fillets, drained -- finely chopped *
1/2 cup Sun-dried tomatoes -- chopped
Top each slice of toasted bread with one slice of mozzarella; place on a lightly oiled baking sheet. Bake 5-6 minutes. Meanwhile, heat butter and oil in a small skillet over low heat; add garlic anchovies and tomatoes; cook about 2 minutes, stirring constantly. Remove crostini from the oven; spoon some of the garlic-tomato mixture over each one and serve at once.
* NOTE: A hint from Chef Mario Batali---if you want to reduce the saltiness of the anchovies, soak or rinse them in cold water a few mintues before using.
Copyright © 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved