Crostini allaRomana
"This is a family recipe of my Italian husband from Rome. It's an excellent way to use stale bread. The bread is soaked in milk, then cooked with oil in a frying pan; it's crispy on the surface but soft inside—so you eat it with a fork and knife. It's sort of savory French Toast without eggs, topped with mozzarella and anchovy. Here I used flat leaf parsley, but other fresh herbs such as thyme, oregano and sage also work well. To serve a crowd, you can finish the dish in 350° F (180° C) oven to melt the cheese so it's nice and bubbly...."
INGREDIENTS
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4 small slices of stale bread
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1/2 to 1 cups milk (or soy milk)
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2 tablespoons olive oil
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8 slices of mozzarella cheese (to cover the bread)
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4 anchovy fillets
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1 teaspoon flat leaf parsley, finely chopped
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1 pinch freshly ground black pepper
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1 splash olive oil (optional)
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