Crostini Sorrento Recipe
Garlic bread with cheese, toasted bread topped with goat cheese, anchovies served with rocket on top
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Ingredients
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Bread & Toasting
Topping — Cheese & Anchovy
Finish & Garnish
Method
Bread & Toasting
Slice the bread
Preheat oven to 200°C / 400°F (or set toaster oven). Slice the baguette or ciabatta on the bias into 12–14 slices about 1–1.25 cm (1/2 inch) thick. Aim for uniform slices so they toast evenly.
Oil and butter
Arrange slices in a single layer on a baking sheet. Brush each slice lightly with extra-virgin olive oil (about 3 tbs total) and, if using, spread a thin film of softened butter on one side of each slice for richer flavor.
Toast
Bake in the preheated oven 6–8 minutes, then flip slices and toast another 4–6 minutes, until golden and crisp but not overly browned. Alternatively, grill or broil for 1–2 minutes per side watching closely.
Rub with garlic
As soon as the toasts come out of the oven, rub the exposed top of each warm slice with the cut side of a whole garlic clove to impart a subtle garlic aroma. Set toasts aside on a cooling rack.
Topping — Cheese & Anchovy
Prepare goat cheese
Place the fresh goat cheese in a small bowl. Add the lemon juice (1 tsp) and black pepper (1 tsp). Using a fork, loosen and whip the cheese until spreadable but still slightly textured. If the cheese is very firm, microwave for 8–10 seconds to soften before mixing.
Prepare anchovies
Pat anchovy fillets dry with paper towel to remove excess oil. If desired, give each fillet a quick chop into thirds for easier eating; otherwise leave whole for a more classic presentation.
Assemble cheese layer
Spread about 1 heaping tablespoon (approx. 12–15 g) of the whipped goat cheese onto each toast, leaving a small border so the bread remains crisp. If using, lightly sprinkle a pinch (about 1/4 tsp) of grated Parmesan or Pecorino over each cheese layer.
Top with anchovies
Place 1 anchovy fillet (or 2 smaller pieces) on top of the goat cheese on each crostini, pressing gently so it adheres to the cheese.
Finish & Garnish
Dress the rocket
In a small bowl, toss the baby arugula (rocket) with the remaining 1 tbs extra-virgin olive oil and a pinch of sea salt flakes (1/4–1/2 tsp). Add the optional capers (1 tsp) if using, to introduce a briny contrast.
Top crostini
Pile a small tuft (about 4–5 g / 1–2 leaves depending on size) of the dressed rocket over the anchovy on each crostini so the peppery greens sit on top. Finish each crostini with a tiny pinch of lemon zest and a few flakes of sea salt. If desired, drizzle a few drops of olive oil over the finished crostini.