Artichoke and Mozzarella Crostini

Name: Artichoke and Mozzarella Crostini
Cuisine: Italian
Ingredients: ½ pound fresh mozzarella cheese, chopped; 4 large cooked fresh or canned artichoke bottoms, chopped; ¼ cup salted or brined capers, rinsed or drained and cut in half if large; ¼ cup salted or brined capers, rinsed or drained and cut in half if large; Twenty ¼-inch-thick slices French or Italian bread, about 3 inches in diameter; 16 salted anchovy fillets, rinsed, 6 chopped and 10 cut in half; 2 tablespoons extra-virgin olive oil, plus more for drizzling; 1 medium-size ripe tomato, peeled, seeded, and chopped; 8 pitted black olives, chopped; Twenty ¼-inch-thick slices French or Italian bread, about 3 inches in diameter; Salt and freshly ground black pepper to taste; Salt and freshly ground black pepper to taste; 1 tablespoon finely chopped fresh oregano leaves

Preparation info

Makes
20
Crostini

Difficulty
Easy

Appears in

Mediterranean Small Plates

By Clifford A. Wright

Published 2023

About

This crostini is typical of the area around Naples and on the island of Capri, and is meant to resemble the popular pizza con carciofi, or pizza with artichokes.

Ingredients

½ pound fresh mozzarella cheese, chopped
4 large cooked fresh or canned artichoke bottoms, chopped
8

Europe
Italy
Naples
Starter
Fish course
Pescatarian

Method

Preheat the broiler.
In a medium-size bowl, mix the mozzarella, chopped artichoke bottoms, olives, tomato, olive oil, chopped anchovies, and oregano and season with salt and pepper. Place about 1 tablespoon of this mixture on each slice of bread. Arrange the bread on a broiler tray or baking sheet and place a half anchovy fillet on top along with 1 or 2 capers.