Crostini by Julia Busuttil Nishimura
I first ate these crostini whilst I was working in southern Tuscany, in a beautifully small town perched between the coast and the mountains. While these crostini aren’t particularly centred in this area, they are still popular, none the less. And why wouldn’t they be? Creamy Italian butter, milky mozzarella and the salty hit from the anchovies make the most perfect snack to begin a meal. They come out piping hot from the oven and are usually all gone within minutes.
If you can find Italian butter, it’s well worth using here as it is super creamy and has a subtle sweetness, plus usually comes in the most gorgeous packaging. Buy the best quality anchovies you can afford, they’ll have the right amount of saltiness and perfect texture.
Makes approximately 24 crostini
1 baguette 30g unsalted butter (preferably Italian)
250g buffalo mozzarella (2 balls)
12 anchovy fillets
Preheat the oven to 180C.
Cut the baguette into 1cm slices, depending on the size, you should have around 24 slices. Arrange the slices of bread on a baking tray, lined with baking paper, and spread a little butter on each slice. Thinly slice the mozzarella and then place a piece on each crostini. Cut each anchovy fillet in halves and drape one piece on each crostini. If you have a few more slices than mentioned, simply divide the butter, mozzarella and anchovies amongst the slices.
Cook in the preheated oven for 12-15 minutes or until bread is golden and the mozzarella is bubbling but not coloured. Allow to cool ever so briefly, just a minute - barely two, and serve. The bread will still be soft when it comes from the oven, but will soon become crunchier with the brief cooling.