Crostini Alla Napoletana

Neapolitan Antipasto

To get the real flavour of this popular antipasto dish you will need to try and get hold of proper salted anchovies. If you can't find them, use the ones preserved in oil.


  • 4 salted anchovies or 8 anchovy fillets in oil
  • 8 thick white bread
  • 100 ( oz) unsalted butter
  • 3 tomatoes, seeded and cut into strips
  • 2 small or 1 large mozzarella cheese, sliced
  • salt and pepper
  • a pinch of dried oregano
  • oil for greasing


Wash the anchovies, de-scale them and cut them in half lengthways, then cut each length in half again to make 16 strips. Alternatively, blot anchovy fillets with kitchen paper and split them lengthways.

Cut the bread slices in half and spread one side thickly with butter. Then place a piece of tomato, a piece of mozzarella cheese and a piece of anchovy on each slice. Season with salt and pepper and a generous pinch of oregano.

Grease an oven tray, place the bread slices on it and bake in a moderate oven (180°C, 350°F, gas mark 4) for 9 minutes before serving.