|Pregnancy rumors to rest... I'm not pregnant. Just a lot of layers and too much Primanti Brothers.|
We came home to an empty fridge and needed to go shopping. Shopping ran close to the time of kickoff for the Steelers game today against the Browns and we were hungry. Game day and snacks go hand in hand. I decided to try an appetizer from the Big Night In Cookbook and chose to make the Crostini with Anchovy Butter Topping.
A baguette was sliced and brushed with olive oil and toasted in the oven until golden brown. The anchovy butter topping was incredibly easy to make and could easily be doubled for hosting a get together. Psst... that is what the theme of the cookbook is... feeding family and friends Italian Style.
I recommend picking up a copy of this cookbook and hosting a dinner party for your loved ones. The first recipe I tried out of it and it's a winner!
Crostini with Anchovy Butter Topping
Domenica Marchetti's Big Night In: More Than 100 Wonderful Recipes for Feeding Family and Friends Italian-Style
Makes about 40 slices
Stars of the Show for the Crostini:
- 1 thin baguette
- extra virgin olive oil for brushing - I needed about 2 tbsp to coat all of my slices.
Heat the oven to 375 degrees. Slice the baguette into 1/2-inch slices and brush both sides with olive oil. Place the slices in a single layer on a baking sheet.
Toast the slices for 7 to 8 minutes until golden brown around the edges. Flip the slices and toast for another 5 minutes or more until golden brown. Remove from the oven and let cool to room temperature.
In a small bowl combine the butter and anchovies and blend thoroughly with a fork. Spread on the crostini and enjoy!