Crostini with Anchovies, Roasted Vegetables and Mozzarella

45 minutes
to cook

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.

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This recipe first appeared in Sainsbury’s Magazine 1999 Serves 6 as a starter or 3 as a light lunch

  • method
  • Ingredients


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.

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