Crostino Caldo AlLa Re Guido d'Andrea Recipe
Ingredients
| Mozzarella cheese slice | 4 | |
| Capers | 4 Teaspoon, drained, rinsed | |
| 1 2-ounce can anchovy fillets, soaked in milk for 30 minutes to 1 hour and drained | ||
| Mushrooms | 4 Small, thinly sliced | |
| Parsley | 4 Teaspoon, chopped | |
| Dried basil | 1/2 Teaspoon, crumbled | |
| Gruyere cheese slice | 4 | |
| Tomatoes | 2 Medium, thinly sliced | |
| 4 tablespoons freshly grated | ||
| Parmesan cheese | ||
| Prosciutto slice | 4 | |
| 4 thin slices Italian bread, toasted | ||
| Oil | ||
| Ground pepper | 1 To taste | |
Directions
Preheat oven to 400°F.
Layer mozzarella, capers, anchovies, mushrooms, truffles, parsley, basil, Gruyere, tomatoes, Parmesan and prosciutto in equal amounts over toast.
Brush lightly with oil and sprinkle with pepper.
Transfer to baking sheet.
Bake until cheeses have melted slightly, about 10 minutes.
Serve immediately.
Layer mozzarella, capers, anchovies, mushrooms, truffles, parsley, basil, Gruyere, tomatoes, Parmesan and prosciutto in equal amounts over toast.
Brush lightly with oil and sprinkle with pepper.
Transfer to baking sheet.
Bake until cheeses have melted slightly, about 10 minutes.
Serve immediately.
Chef
