Roman-Style Anchovy Bruschetta

Name: Roman-Style Anchovy Bruschetta
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 2 Egg yolks (use the freshest organic eggs); 4 to 6 tsp Extra virgin olive oil (or use a total of 6 tsp to replace the raw yolks); 1/4 tsp Red chili flakes; 3 Anchovies; 4 tbsp (half stick) Butter (softened); 2 tbsp Fresh lemon juice; 8 slices Baguette slices (0.5 cm thick, cut on the diagonal, toasted); 230 g Good quality mozzarella cheese (cut into 8 slices); to taste Freshly ground black pepper

A rich sauce of anchovies, egg yolks, and cheese spread over toasted baguette, finished with melted mozzarella.

20 min

Easy

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Ingredients

Egg yolks (use the freshest organic eggs) 2

Extra virgin olive oil (or use a total of 6 tsp to replace the raw yolks) 4 to 6 tsp

Red chili flakes 1/4 tsp

Anchovies 3

Butter (softened) 4 tbsp (half stick)

Fresh lemon juice 2 tbsp

Baguette slices (0.5 cm thick, cut on the diagonal, toasted) 8 slices

Good quality mozzarella cheese (cut into 8 slices) 230 g

Freshly ground black pepper to taste

Instructions

Make the anchovy sauce

Place the egg yolks, olive oil, red chili flakes, anchovies, butter and lemon juice in a blender. Blend until smooth and creamy.

Toast the cheese

Arrange the toasted bread slices on a baking sheet and top each with a slice of mozzarella. Place under the broiler or in a toaster oven until the cheese melts and bubbles. Remove the baking sheet and transfer the bread to a serving platter.