Garlic Herb Butter Crostini

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.

• Ready In: 30 mins
• Yields: 12 crostini

Ingredients

• 12  slices  crusty  white bread, sliced on the diagonal (1/3 - 1/2 inch thick slices)
• 1⁄4 cup butter
• 1 1⁄2 tablespoons fresh Italian parsley, chopped
• 1  teaspoon fresh thyme leave, chopped
• 3  cloves garlic, minced,to taste
• 1⁄2 teaspoon lemon, zest of, chopped
• 1⁄4 teaspoon crushed red pepper flakes, to taste
• 4  anchovy fillets, drained and chopped
• 3⁄4-1  cup provolone cheese, grated

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.