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
|Oven temperatures and Conversions|
|Click here for information|
|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
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
No recipes relate to this.
Most Popular recipes
Win 1 of 8 Judge Ice Cream Makers
Win a Galvanina summer picnic hamper
Creamy chilli chicken
30 Jun 2015 18:10
30 Jun 2015 19:23
30 Jun 2015 19:32
|Food and travel||
Refreshing cocktail with Galvanina
25 Jun 2015 21:28
|Can Anyone Help?||
29 Jun 2015 14:56
Jam made with concentrates
13 Jun 2015 07:32
Quartz kitchen worktops
24 Jun 2015 02:03
In the garden
14 Jun 2015 21:50