CookEat Recipe
Parsley and Anchovy Crostini
Small buttered white-bread shapes decorated with parsley leaves and curved anchovy strips.
Method
Steps
Step 1
Gather the ingredients: 160 g fine white bread crumb, crusts removed; 40 g butter, softened just enough to spread; About 24–36 small flat-leaf parsley leaves, washed and dried; About 40 g ready-to-eat cleaned anchovy fillets, drained and cut into narrow strips.
Step 2
Cut the fine white bread crumb into slices 1 cm thick. Cut about 12 small squares or pointed oval shapes resembling almonds, depending on the loaf. Do not toast them.
Step 3
Spread each shape with a thin even layer of butter. Put two or three small parsley leaves on the buttered surface.
Step 4
Arrange narrow anchovy strips in gentle curves around the parsley leaves, forming a simple decorative border. Serve promptly, keeping refrigerated at 4°C or colder until service if prepared ahead.
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