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."
photo by Bergy photo by Bergy
photo by Bergy
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
Ready In:
12 crostini




  • Preheat oven to 425°F.
  • Melt the butter in a heavy skillet over medium heat.
  • Add the anchovies and stir until they dissolve, around 3 minutes.
  • Stir in the herbs, garlic, lemon zest and red pepper flakes.
  • Arrange the bread slices on a baking sheet.
  • Brush the tops of the bread slices with the butter mixture.
  • (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).
  • Sprinkle the tops of the bread slices with the Provolone cheese.
  • Bake until the cheese melts and the bread is golden and toasty, around 7- 10 minutes.

Questions & Replies

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  1. 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
  2. Adria82
    This recipe is to DIE for! I served these with homemade pasta fagioli ( Thanks for posting!
  3. *OzMan*
    At first the anchovies scared me, but this crostini came out delicous, and if I had not known of the anchovies, I would never have guessed they were there. Very good! :)
  4. jtiponin
    Yum yum yum. Lots of new anchovy recruits with this recipe. All the people at our CHristmas dinner party wanted to know the secret incrediant, and then gobbled them up (much to my surprise - I made them guess)! So good, easy and as good or better when made ahead. Any cook loves that!


I’m a 20-something writer living with my wonderful husband of four years and our headstrong basenji pup in the Southeastern part of the US. We're expecting our first baby in Feb '09. DH and I love to travel. We barely get back from one trip before we’re planning the next one! Earlier this year we visited Australia and New Zealand and seriously thought about never coming home! We’re not sure where we’re headed next. Argentina is high on the list, But then again, so are Greece, South Africa, and Russia. So many places to experience, so little time—and money! I read and craft in my down-time. You’ll never find me without a book tucked away in my bag or one of my pockets and I’ve always got some kind of craft project going on. DH is a tennis player so we spend a lot of time out on the courts. Well, he’s out on the courts; I’m on the sidelines guarding the beer!
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