Crostini Napoletana Recipes

Steps:

• Preheat oven to 350 degrees. Arrange baguette slices on two large rimmed baking sheets; brush both sides with oil, and season with salt and pepper.
• Bake, rotating sheets halfway through, until golden, 15 to 20 minutes (if undersides are not browning, turn crostini over once during baking). Let cool on baking sheets. Top crostini with desired toppings, and serve.

Steps:

• Preheat the broiler. Place the bread slices on a baking sheet and toast until light golden brown on both sides. While still hot, rub each slice with a garlic clove to impart a delicate flavor.
• In a bowl, mix the ricotta, black pepper, and oregano and smear casually over each bread slice. Top each with an anchovy fillet and return to the cookie sheet. Broil until cheese just oozes, about a minute. Arrange on a serving platter, drizzle with olive oil and serve.
• Anchovies
• Whenever anchovies are called for in my recipes, the quantity is given as a number of fillets - preferably taken from fresh anchovies you have marinated yourself (see Alici Marinati ), which yield two fillets each. If prepackaged anchovies must be used, however, be aware that they come in one acceptable - and one despicable - form. Salt-packed anchovies that come in a 1- or 2-kilo can are available in Italian delis and are sold whole. Order them by the quarter-pound, take them home, soak them in either water or milk, then remove the fillets. Least desirable are the tiny cans of salty prefilleted anchovies packed in oil. This is not to say all brands of canned fillets are not very good, but most aren't, so use one of the other types if you can.

Steps:

• Set the oven to broil at 425 degrees F (220 degrees C).
• In a small saucepan, combine the olive oil, butter and garlic. Set over medium heat, and cook until butter has melted and the mixture starts to bubble. Season with salt and pepper. Remove from the heat.
• Dip each slice of bread into the garlic mixture, turning to coat each side. Place Parmesan cheese on a plate. Press one side of each piece of bread into the cheese, and place cheese side up on a baking sheet.
• Broil on the middle rack of the preheated oven for about 8 minutes, or until golden brown.

Steps:

• Preheat the oven to 350 degrees.
• Arrange the sliced bread on a baking sheet. Brush with olive oil. Use more oil if needed (will depend on the quality of your brush).
• Peel the tomatoes: score the bottom of each with an "X". Dunk in boiling water for 1 minute, then dunk in ice water for 1 minute. The peel should pull right off starting at the "X". If not, repeat the dunking process.
• Slice each tomato in half and scoop out the seeds.
• Slice the flesh of each tomato into 8 slices.
• Cut the mozzarella into sticks about 1/2 inch by 1/2 inch by 3 inches (or whatever length will lay diagonally across your bread).
• Layer an anchovy fillet, cheese stick, and tomato slice (in that order, bottom to top) in each slice of bread.
• Bake for 10 minutes. Serve warm.