Easy and Delicious Italian Crostini Recipe
This week’s video recipe for Italian crostini is easy to make and super delicious. For a fast snack, appetizer or lunch try this quick dish of toasted bread topped with mozzarella, tomato, and anchovy. Follow along as the Foodie Sisters in Italy, Benedetta and Valeria, take you step-by-step through the recipe for one of their grandfather’s favorite dishes.
Originating in Naples, this crostini alla napoletana recipe celebrates some of the very best ingredients of southern Italy and is a prime example of how Italian cuisine is simplicity itself. Crunchy rustic bread is topped with creamy melted mozzarella, salty anchovies and a touch of sweet tomato, seasoned with oregano, black pepper, and a drizzle of good olive oil and then baked in the oven. Although similar to bruschetta, crostini are always cooked in the oven and almost always topped with mozzarella although there are many variations, often using prosciutto, mushrooms or vegetables. For this version, we used our foolproof family cookbook Il Talismano della Felicità.
Frying the bread on just one side means that the underside will crisp up in the oven as the cheese melts so it is important to cover your baking tray with olive oil before placing your bread on top. Once you have tested the basic recipe you can really use your imagination to top your crostini however you choose and we guarantee that soon this recipe will quickly become a favorite for when you need something delicious and satisfying in just a matter of minutes.
Crostini alla Napoletana
Extra virgin olive oil
300g mozzarella, sliced
12 anchovy fillets
200g tomatoes, peeled with the seeds removed
First cut 12 slices of rustic bread about a finger-width thick. The pieces of bread should be about the size of a playing card.
Heat a good splash of olive oil in a wide frying pan and fry the bread slices in batches on just one side.
Grease a baking tray with a little more olive oil. Arrange the bread on the tray with the fried side facing up. Top each one with a slice of mozzarella, one anchovy fillet, and a little chopped tomato. Season with a sprinkle of oregano and some black pepper then drizzle a little olive oil over the top.
Put the crostini into a hot oven for about 10 minutes until the underside of the bread is crisp and the mozzarella has melted. Serve immediately while piping hot.