Crostini Alla Romana

Cut the bread into finger-thick slices. Place 3 flat slices of bread on a long wooden or metal skewer.

Cover the middle slice with 1 slice of mozzarella beforehand. Place skewers on a baking sheet and bake in heated oven until cheese melts and bread slices are crispy brown.

Circuit:

225-250 °C , 2nd rack v. U.

190-225 °C , convection oven

approx. 5 min.

In the meantime, chop washed parsley and anchovies. Heat butter and anchovies in a small pot, stir well. Drizzle a little anchovy butter on the two empty slices of bread, season the baked mozzarella with salt and pepper, sprinkle with parsley. Serve the warm crostini with the remaining anchovy butter.

of Hamburgische Electricitäts-Werke Ag

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