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Crostini Bianchi - Ricotta and Anchovy Canapes

Crostini Bianchi - Ricotta and Anchovy Canapes

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Servings: 28 servings
Course: Main Dish
Ingredients Equipment Method

Ingredients
  

Main Ingredients
  • 1/2 lb 225 g fresh ricotta
  • 1 tbsp 15 ml butter, softened to room temperature
  • 8 flat anchovy fillets preferably the ones prepared at home
  • 1 tbsp 15 ml extra virgin olive oil
  • Black pepper ground fresh from the mill
  • 7 slices good-quality firm white toasting bread

Equipment

  • Oven
  • Food processor

Method
 

  1. Preheat the oven to 400 F (205 C).
  2. If the ricotta is very moist, hang it in cheesecloth to drain for about 30 minutes. Blend the ricotta, butter, anchovies, olive oil, and black pepper in a food processor until creamy.
  3. Spread the bread on a cookie sheet and bake until toasted to a light gold.
  4. Trim off all crusts, cut each slice into 4 squares, spread with the ricotta-anchovy cream, and serve.

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