Crusty Italian Bread with Pecorino Toscano Cheese, Fresh Anchovies, & Basil-Parsley Pesto Recipe
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Exclusive from The Daily Meal
Here's an Italian take on the classic grilled cheese.
- Crusty Italian bread
- Pecorino Toscano cheese (block form so you can hand grate it)
- Fresh Anchovies marinated in garlic, olive oil, chili flakes & lemon
- Basil-parsley pesto
Slice bread to desired thickness. Spread one side of each slice with either butter or olive oil (your choice). Place butter/oil side down in a non-stick skillet.Grate the cheese and distribute on the bread. Add the anchovies and the pesto.Turn on skillet to a medium heat. Let the bread get nice and brown on the bottom. As this happens, the cheese should melt a bit.Take the two sides out and put them together.
Recipe DetailsServings: 1
Total time: 20