This bruschetta is all about anchovies, eggs, and cheese, which means it’s hearty, salty, and rich. These should be eaten as soon as they’re served. Go for a wine like a Vermentino, which is lush with a great minerality and a racy acidity.
- Yield: 8 bruschetta
- 2 egg yolks
- 4 or 6 teaspoons extra-virgin olive oil
- ¼ teaspoon red pepper flakes
- 3 anchovies
- 4 tablespoons (½ stick) butter, softened
- 2 tablespoons fresh lemon juice
- 8 baguette slices, cut ½ inch thick on the diagonal, toasted
- 8 ounces best-quality mozzarella, cut into 8 slices
- Freshly ground black pepper
How to Make It
- In a blender, combine the egg yolks, olive oil, red pepper flakes, anchovies, butter, and lemon juice. Puree to a smooth consistency.
- Arrange the toasts on a baking tray, and top each one with a slice of mozzarella. Under a broiler or in a toaster oven, grill the cheese until it melts and bubbles. Remove the tray from the broiler and transfer the toasts to a serving platter. Spoon the anchovy sauce over each bruschetta, and finish with freshly ground black pepper. Serve immediately.