Crostini Napoletani


  • 2 cups fresh ricotta
  • 1 baguette, cut into 16 slices, or 8 slices country bread
  • 3 garlic cloves, peeled and left whole
  • 2 tablespoons freshly ground black pepper
  • 3 tablespoons chopped fresh oregano
  • 16 anchovy fillets, preferably marinated fresh fillets
  • 3 tablespoons extra-virgin olive oil

1. Preheat the broiler. Place the bread slices on a baking sheet and toast until light golden brown on both sides. While still hot, rub each slice with a garlic clove to impart a delicate flavor. 2. In a bowl, mix the ricotta, black pepper, and oregano and smear casually over each bread slice. T...

View full recipe at SpringPad


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