Crostini With Fresh Mozzarella and Anchovy Sauce: A Taste of Coastal Italy

The first time I tasted something similar to these crostini, I was in a tiny trattoria clinging to the cliffs of Cinque Terre. The air was thick with the scent of salt and sea, the sun was warm on my face, and the simplicity of the dish – crispy bread, creamy mozzarella, and that umami punch of anchovy – was absolute perfection. It was a moment so deeply etched in my memory that I’ve been chasing that same flavor ever since. This recipe brings me right back to that sun-drenched Italian coast.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Servings: 6
• Yield: 18 crostini
• Dietary Type: Pescatarian

Ingredients

• 2 tablespoons butter
• 2 anchovy fillets, drained and chopped
• 1 tablespoon milk
• 1 baguette or other crusty bread, cut into 1/2 inch slices
• 2 tablespoons olive oil
• 1⁄2 lb fresh buffalo mozzarella cheese, thinly sliced and patted dry

Equipment Needed

• Small saucepan
• Cookie sheet
• Spoon

Instructions

1. Preheat broiler.
2. Combine butter, chopped anchovy fillets, and milk in a small saucepan over low heat. Cook, stirring often, for about 3 minutes, or until the anchovies dissolve, mashing them with the back of a spoon to help them break down. Be very careful not to boil the mixture; low and slow is the key here to prevent the butter from separating.
3. Place the baguette slices on a cookie sheet in a single layer.
4. Brush each bread slice with olive oil. This will help them crisp up beautifully under the broiler and prevent them from getting soggy.
5. Top each oiled bread slice with a thin slice of fresh buffalo mozzarella cheese. Make sure the mozzarella is patted dry to avoid excess moisture in the oven.
6. Broil the crostini until the cheese melts and the bread is crisp, approximately 3 minutes. Watch them very carefully, as they can burn quickly under the broiler. The goal is a golden-brown crust and bubbly, melted cheese.
7. Transfer the cooked crostini to a serving platter.
8. Drizzle the warm anchovy sauce evenly over the crostini. Serve immediately.

Expert Tips & Tricks

• Anchovy Dissolving Secret: To ensure the anchovies melt seamlessly into the sauce, finely chop them before adding them to the pan. You can even use a microplane grater for an ultra-smooth sauce.
• Bread Perfection: Don’t overcrowd the cookie sheet. Give each crostini enough space so the heat circulates evenly, resulting in a uniformly crispy crust. If your broiler runs hot, position the rack further down to prevent burning.
• Mozzarella Moisture Control: Patting the mozzarella dry is crucial for preventing soggy crostini. Use paper towels to gently remove excess moisture before placing it on the bread.
• Make-Ahead Magic: While best served fresh, you can prepare the anchovy sauce ahead of time and gently reheat it before drizzling. You can also slice the bread and store it in an airtight container. Just avoid assembling the crostini until just before serving.
• Salt Check: Taste the anchovy sauce before drizzling and adjust seasoning if necessary. The anchovies are naturally salty, so you may not need any additional salt.

Serving & Storage Suggestions

Serve these crostini immediately while the bread is still crisp and the cheese is warm and gooey. They make a fantastic appetizer for a casual gathering or a light lunch alongside a simple salad. To elevate the presentation, garnish with a sprinkle of fresh parsley or a few grinds of black pepper.

Leftover crostini are best enjoyed immediately, as the bread will soften over time. If you have leftover anchovy sauce, store it in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop before using. While you can technically refrigerate leftover assembled crostini, the texture will suffer; the bread will become soft and the cheese may become rubbery. Reheating is not recommended.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	132.9 kcal	N/A
Calories from Fat	57 g	44%
Total Fat	6.4 g	9%
Saturated Fat	2.9 g	14%
Cholesterol	13.8 mg	4%
Sodium	258.3 mg	10%
Total Carbohydrate	13.4 g	4%
Dietary Fiber	0.8 g	3%
Sugars	0.2 g	0%
Protein	5.2 g	10%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Gluten-Free Crostini: Use gluten-free baguette slices for a gluten-free version.
• Garlic Infusion: Rub a clove of garlic on the toasted bread before adding the mozzarella for an extra layer of flavor.
• Spicy Kick: Add a pinch of red pepper flakes to the anchovy sauce for a touch of heat.
• Herbaceous Twist: Incorporate fresh herbs like thyme or rosemary into the anchovy sauce for an aromatic variation.
• Vegetarian Option: For a vegetarian alternative, omit the anchovies and use a high-quality olive tapenade in place of the anchovy sauce.
• Cheese Swap: While buffalo mozzarella is ideal, you can substitute with fresh mozzarella or even provolone cheese.

FAQs (Frequently Asked Questions)

Q: Can I use regular mozzarella instead of buffalo mozzarella?
A: Yes, while buffalo mozzarella offers a creamier texture and richer flavor, regular fresh mozzarella is a perfectly acceptable substitute. Just make sure it’s fresh and packed in water.

Q: Can I make the anchovy sauce ahead of time?
A: Absolutely! The anchovy sauce can be prepared up to 2 days in advance and stored in the refrigerator. Gently reheat it on the stovetop before drizzling over the crostini.

Q: The anchovy sauce tastes too salty. What can I do?
A: Start with less anchovy, and be careful not to add salt. You can add a squeeze of lemon juice or a pinch of sugar to balance the flavors.

Q: My crostini are burning under the broiler! What am I doing wrong?
A: Broilers can vary in intensity. Move the oven rack further down, or reduce the broiling time and keep a close eye on the crostini to prevent burning.

Q: Can I grill the bread instead of broiling it?
A: Yes, grilling the bread is a delicious alternative. Brush the bread with olive oil and grill for 1-2 minutes per side, or until grill marks appear. Then, top with mozzarella and continue grilling until the cheese is melted.

Final Thoughts

These Crostini with Fresh Mozzarella and Anchovy Sauce are more than just a recipe; they are a passport to a warm, sun-kissed corner of Italy. The combination of salty, creamy, and crunchy is simply irresistible. I encourage you to try this recipe and make it your own. Feel free to experiment with different variations and substitutions. Share your creations with friends and family, and let the flavors transport you to the Mediterranean coast. Buon appetito!