Crostini, Naples-style
( Crostini alla Napoletana )

Neapolitan crostini recipe

Preparation and cooking

• - Prepare tomatoes.
  Wash tomatoes, let them boil for a minute for peeling easily and then remove their peel and their seeds.
  Finally cut them into fillets.
• - Slice mozzarella cheese finely.
• - Preheat oven to 200°C (400°F).
• - Just before cooking.
  Butter bread slices but put apart a bit of butter for oiling a baking pan.
  Arrange a slice of mozzarella on every bread slice.
  Place tomato and anchovy fillets too.
  Put bread on the baking pan.
  Season to taste with salt and pepper, sprinkle with oregano and olive oil.
• - Cooking in the oven.
  Bake for 8 - 10 minutes or until mozzarella is almost melted.

Just before serving

• - Remove the pan from the oven.
  Serve your crostini warm.

Note

Tips

• - You can choose a loaf, a baguette or a sandwich loaf for your crostini.
• - You have to modify the doses according to the size of your bread. I use these doses for baguette slices as you can see in the photo.
• - I don’t butter my crostini for a low-fat recipe. They are equally tasty!
• - When I have no time, I use canned peeled tomatoes instead of fresh ones.

Menu planning

• - Serve these crostini as starter or single-course meal (in this case increase the doses) accompanied with a seasonal green salad.
• - Excellent solution for a rustic buffet, an afternoon snack, a snack-dinner (drunch) that is going so fashionable. I will also suggest them in BBQ parties as an appetizer to offer with a chilled wine while you finish cooking the meat ;)

Useful links for this recipe

• - Are you interested in other recipes from Campania and Naples? follow the link to the page my husband and I dedicated to this Italian region.

Loretta

What's the right wine for " Crostini, Naples-style "?

Select wine according to the occasion in which you choose to serve these crostini. They can be combined with different types of wine, red and white, including bubbles, according to my husband and me.