Ingredients for 4 large crostini:4 thin slices homemade bread (white, wholemeal or multigrain, according to taste)300 g anchovies “in pesto” (1)8 thin slices pecorino cheese (fairly young)
Arrange the slices of pecorino, close together, on each of the “crostoni” (= large crostini) and lay the anchovies on top with some of their pesto. With aperitifs or for an appetizer, cut the slices of bread in 3 or 4 pieces so that they’re “bite sized”. You can serve the “crostoni”, whole, as a main course for lunch or dinner accompanied by a salad or “pinzimonio”, or as a tasty, nourishing afternoon snack (o even at breakfast).
(1) «Anchovies “in Pesto”» for 4-5 people: 300 g salt-packed anchovies, 50 g parsley, 2 cloves of garlic, 2 hot chilli peppers (according to taste), ½ glass extra virgin olive oil.
Clean the anchovies of their salt and bones. Finely chop the parsley leaves together with the cloves of garlic and the chilli pepper. Lay the anchovies in a bowl in layers, sprinkling the chopped garlic, parsley and chilli pepper between one layer and the next Cover them completely with the olive oil and leave to rest for at least 12 hours.