Crusty Italian Bread with Pecorino Toscano Cheese, Fresh Anchovies, & Basil-Parsley Pesto Recipe

Apr 12, 2012 @ 3:27 PM
Posted by Aram Mardigan

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Crusty Italian Bread with Pecorino Toscano Cheese, Fresh Anchovies, & Basil-Parsley Pesto

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INGREDIENTS

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

DIRECTIONS

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.