Filter
Reset
Sort ByRelevance
Pam Smith
Crostini with peppers and anchovies
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Puree the peppers with thyme, oregano, freshly ground black pepper and half of the olive oil into a thick puree. Dab the anchovy fillets well. Slice the baguette in 15 slices.
-
Brush the slices of baguette on one side thinly with olive oil and place them on the barbecue grill with this side. Roast the slices in 1-2 minutes until golden brown.
-
Now brush the other side with olive oil. Brush the roasted side with sweet pepper paste and place an anchovy fillet on top. Place the slices with the unroasted side on the barbecue and let this side also turn golden brown. Serve the crostinis immediately.
Blogs that might be interesting
-
45 minSnackRed onion, stoplight peppers (3 colors), zucchini, olive oil, garlic, Provencal herbs, sirloin steak of 250 g, wholegrain Batard bread,stuffed bread with ratatouille and grilled sirloin steak -
20 minSnackfrozen peas, Norwegian salmon, fresh dill, mayonnaise, Greek yoghurt, sandwich salmon,salmon bonbon -
10 minSnackunroasted almonds, Melvita organic baking flour, fresh thyme leaf, coarse sea salt,honey almonds -
20 minSnackfresh basil, pine nuts, Parmesan cheese, extra virgin olive oil, garlic, tomato wrap, lamb's lettuce, Mozzarella, Sun dried tomatoes,tomato wrap with basil pesto and mozzarella
Nutrition
120Calories
Fat9% DV6g
Protein6% DV3g
Carbs4% DV13g
Loved it