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Gorgonzola Anchovy Crostini
- 1/2 baguette
- ¼ cup olive oil
8 ounces chilled gorgonzola dolce, sliced
For The Crostini:
For The Topping:
- Preheat the oven to 400 degrees F.
- On a slight bias, slice the baguette into 1/4-inch slices. Brush the slices with the 1/4 cup olive oil, then place on a baking sheet. Bake until golden brown and crunchy, 10 to 12 minutes. Set aside to cool.
- Top each crostini with a slice of gorgonzola, and smear it slightly with a butter knife. Lay one filet of anchovy on each crostini and serve.