Garlic Herb Butter Crostini

READY IN: 30mins
Bergy
Recipe by LizzieBug

This is my absolute favorite crostini! If you've never cooked with anchovies before, don't worry, they don't taste "fishy" at all and they totally dissolve in the butter. In fact, when I serve this I never tell people that there are anchovies in it. If anyone asks, I just say that I use garlic and herbs and my 'secret ingredient'. So far no one has guessed my secret ingredient and everyone loves the crostini. Based on a recipie by Giada De Laurentiis.

Top Review by Bergy

Wonderful recipe! We love anchovies so I doubled the amount. Everyone raved over them and this recipe is going into my favorite appitizers. I am checking if they can be frozen and will add to this review when I test them Thanks Lizzie this is a keeper — Added comments - I put the frozen crostini in a 350F oven for 15 minutes - 1 minutes with broiler on and they were perfect! In fact they were almost better than first time baking. The picture where they are golden is from frozen state. If I could give these more than 5 I would thanks again Lizzir

Ingredients Nutrition

Directions

  1. Preheat oven to 425°F.
  2. Melt the butter in a heavy skillet over medium heat.
  3. Add the anchovies and stir until they dissolve, around 3 minutes.
  4. Stir in the herbs, garlic, lemon zest and red pepper flakes.
  5. Arrange the bread slices on a baking sheet.
  6. Brush the tops of the bread slices with the butter mixture.
  7. (If I'm feeling lazy I just dip one side of the bread slice in the butter mixture and place the bread back on the baking sheet butter side up).
  8. Sprinkle the tops of the bread slices with the Provolone cheese.
  9. Bake until the cheese melts and the bread is golden and toasty, around 7- 10 minutes.

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