lunedì 10 settembre 2012
Appetizer - for a lactose free recipe, avoid cheese
I prepared these for Marco's birthday lunch, Sunday.
16 slices Ciabatta bread (plain, with olives or rosemary, or a mix of them).
1/4 cup Italian green olives
4 Italian anchovy fillets, packed in olive oil
2 oz thinly sliced cheese (Asiago or similar)
1 jar Marinated Italian quartered artichoke hearts
1 can Tuna in olive oil
Italian extra virgin olive oil
Hard boil eggs; cool them down to room temperature and peel them. Set aside. Drain artichoke hearts; drain tuna, reserving the oil; pit olives; crumble sausage.
Toast 3 slices of bread per person, top the remaining 4 with sausage crumbles and toast them.
Arrange eggs, olives, anchovies and 2-3 tbsp of the tuna oil and same quantity of the artichokes marinade and blend until you obtain a smooth cream.
Assemble the crostini.
Spread 8 toasted slices with the egg cream and top 4 with artichoke hearts and 4 with tuna.
Top sausage crostini with cheese and broil until it melts.
Drizzle the remaining 4 slices eith a very good Italian olive oil.
This recipe serves 4.
- You can use 2 tbsp of anchovy paste instead of the fillets.