Cheese Crostini with Anchovy Herb Butter
This recipe creates a sophisticated and flavorful appetizer, featuring rustic bread brushed with a savory anchovy-herb butter, generously topped with Provolone cheese, then baked until golden and bubbly. It's a quick and easy dish perfect for entertaining or a delightful snack, offering a unique blend of umami and fresh flavors.
Equipment
- 1 Small heavy skillet For melting butter and dissolving anchovies.
- 1 Large Baking Sheet To arrange bread slices for baking.
- 1 Pastry Brush For evenly applying the anchovy herb butter.
- 1 Sharp Knife For chopping herbs and cutting crostini.
- 1 Cutting Board For preparing ingredients and slicing bread.
Ingredients
Main
- 1/4 cup 1/2 stick butter
- 4 anchovy fillets drained, chopped
- 1 to 2 tablespoons chopped fresh Italian parsley
- 1 teaspoon chopped fresh thyme leaves
- 1 teaspoon minced garlic
- 1/2 teaspoon minced lemon zest
- 1/4 teaspoon dried crushed red pepper flakes
- 12 2 by 1/3-inch thick slices rustic crusty white bread
- 1 cup grated Provolone
Instructions
- Preheat oven to 425 degrees F.
- Melt the butter in a heavy small skillet over medium heat. Add the anchovies and stir until they dissolve, about 3 minutes. Stir in the herbs, garlic, lemon zest, and crushed red pepper.
- Arrange the bread slices on a large baking sheet. Brush with the anchovy mixture. Sprinkle with the cheese. Bake until the cheese melts and the bread is golden, about 10 minutes. Cut the bread slices in halves and serve.
Notes
To ensure the anchovies fully dissolve and integrate into the butter, stir continuously over medium heat; any remaining pieces will alter the smooth flavor. The quality of your rustic crusty white bread is paramount, as it forms the backbone of the crostini’s texture. Avoid soft sandwich bread. For optimal flavor, use fresh herbs and mince them finely. The lemon zest brightens the rich anchovy flavor, so don't omit it. Serve the crostini immediately after baking for the best warm, melty cheese experience and crispy texture.