Crostini with Anchovies, Roasted Vegetables and Mozzarella
This recipe was inspired not by a visit to Italy but by a trip to the Basque region of Spain to see anchovies being caught and packed.
Serves 6 as a starter or 3 as a light lunch
|Need help with conversions?|
|There is no list of equipment specified for this recipe.|
This recipe first appeared in Sainsbury’s Magazine (A Classic Christmas).
Place the vegetables and tomatoes on a shallow, solid baking tray and add the garlic and basil leaves. Season with salt and pepper and drizzle the oil over, making sure everything gets a good coating. Then place on a high shelf in the oven for 30 minutes or until toasted at the edges, then remove from the oven.
Next, place the bread slices on an oven tray and bake at the same temperature for 10 minutes. Remove the bread from the oven and turn on the grill to high. Now cut the cheese to fit the bread slices as closely as possible, place on the baked bread and grill for 2 minutes until the cheese is just soft.
Divide the roasted vegetables and the anchovies between the crostini, pressing lightly into the cheese, and grill for a further 3 minutes until the cheese just begins to bubble.
Return to Homepage
Have you looked at the Delia Online Cookery School
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
No recipes relate to this.
Most Popular recipes
- Tomato, Mozzarella and Basil Salad
- Quattro Formaggi (Four Cheese) Pizza
- Pasta with Tomato and Mozzarella
Pledge your support to Fresh Week with Tefal and you could win a Fresh Express gadget!
cream cheese frosting
18 May 2013 20:59
17 May 2013 09:25
19 May 2013 17:10
|Food and travel||
20 Apr 2013 08:44
19 May 2013 18:35
|Can Anyone Help?||
19 May 2013 19:02
14 May 2013 11:16
Wanted Le Saucier
18 May 2013 17:17
18 May 2013 21:21