“Crostoni” with Pecorino Toscano PDO and anchovy sauce
- Tuscan bread slices to taste
- 500 g of fresh Pecorino Toscano PDO
- 60 g of butter
- 10 anchovies in oil
- Parsley to taste
Put a slice of fresh Pecorino Toscano PDO on each bread slice.
Heat the oven to 200°C. Once it’s hot, bake the “crostoni” for 5-10 minutes, until they become crunchy and the cheese melts.
Put butter into a frying pan and melt the anchovies in it to obtain the anchovy sauce.
Pour the sauce on the “crostoni”, garnish them with some parsley leaves, and serve hot.