Crostone with Sun-Dried Tomatoes, Stracciatella, and Salsa Verde
Crostone with Sun-Dried Tomatoes, Stracciatella, and Salsa Verde ❤️🤍💚 A quick and easy snack anytime of the day and a fan favorite at David Rocco Bar Aperitivo!
PS this salsa verde sauce works in a panino or put on meat or fish. Make extra and keep in your fridge💥 See recipe below.
Ingredients:
1 Dense country bread, sliced
1 tbsp extra-virgin olive oil
1/2 cup stracciatella
8-10 marinated sun-dried tomatoes
1 tsp maldon salt
Salsa Verde:
1 bunch parsley
6-7 basil leaves
2 tbsp capers
6-8 anchovy fillets
1 garlic clove
4 tbsp olive oil
1/2 lemon, juice
To make your salsa verde, use a hand blender to blend the parsley, basil, capers, anchovy fillets, garlic clove, olive oil, and lemon juice. Blend until smooth.
Slice 2 pieces of bread about 1/2 inch thick. Toast in a pan and lightly drizzle the bread with olive oil on both sides. Remove from pan once crisp and golden. On each slice of bread, add a layer of stracciatella, sun-dried tomatoes, and drizzle some salsa verde on top. Finish with a sprinkle of maldon salt. Enjoy!