Monégasque Crostini with Provolone and Anchovies

Ingredients

In the original Italian version of this dish, the crostini are typically topped with mozzarella cheese and marinated anchovies. However, in this Monégasque adaptation, we use Provolone cheese instead of mozzarella to add a creamier and slightly tangy flavor. Additionally, the anchovies are used as a garnish rather than being marinated, allowing their natural flavors to shine through. We alse have the original recipe for Crostini di provatura e alici, so you can check it out.

• 1 baguette, sliced into 1/2-inch thick rounds 1 baguette, sliced into 1/2-inch thick rounds
• 200g (7oz) Provolone cheese, softened 200g (7oz) Provolone cheese, softened
• 12 anchovy fillets 12 anchovy fillets
• Fresh parsley, for garnish Fresh parsley, for garnish
• Olive oil, for drizzling Olive oil, for drizzling
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 25g, 1g
• Protein: 10g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Place the baguette slices on a baking sheet and drizzle with olive oil. Season with salt and pepper.
3. 3.
   Bake the baguette slices for 10-12 minutes, or until golden and crispy.
4. 4.
   In a bowl, mix the softened Provolone cheese with salt and pepper to taste.
5. 5.
   Spread a generous amount of the Provolone cheese mixture onto each crostini.
6. 6.
   Top each crostini with an anchovy fillet.
7. 7.
   Garnish with fresh parsley.
8. 8.
   Serve immediately and enjoy!

Treat your ingredients with care...

• Provolone cheese — Make sure to soften the Provolone cheese before spreading it onto the crostini. This will make it easier to spread and ensure a smooth texture.
• Anchovy fillets — If you prefer a milder flavor, you can rinse the anchovy fillets under cold water before using them. This will help reduce their saltiness.

Tips & Tricks

• For an extra burst of flavor, you can add a squeeze of lemon juice over the crostini before serving.
• If you're not a fan of anchovies, you can substitute them with sliced olives for a different twist.
• Experiment with different types of bread, such as whole wheat or sourdough, to add variety to your crostini.

Serving advice

Serve the Monégasque Crostini with Provolone and Anchovies as an appetizer at your next gathering. Arrange them on a platter and garnish with fresh parsley for an elegant presentation.

Presentation advice

To enhance the visual appeal of the dish, drizzle a little extra olive oil over the crostini just before serving. This will give them a glossy finish and add a touch of sophistication.