Crostini alla Chietina – anchovy and caper crostini
- Antipasto
- Easy
- 6
- 10 minutes
PT10M
Ingredients
Crostini alla chietina
- 6 tbsp of extra virgin olive oil
- 2 eggs , lightly beaten
- 1 tbsp of milk
- 6 slices of bread, cut in half
- 6 anchovy fillets in oil , drained
- 6 capers
Method
1
Heat the olive oil in a large skillet set over a medium heat
2
Whisk the eggs with the milk. Dip the bread slices in the egg mixture and then fry them in the hot oil until deeply golden on both sides (about 3 minutes per side)
3
Transfer them to a plate. Top each bread slice with an anchovy fillet and a caper. Serve right away – these are best when freshly fried
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Crostini alla Chietina – anchovy and caper crostini
