These Anchovy and Robiola Crostini are a fresh and super quick appetizer, perfect for when we want to bring something simple but with a bold taste to the table. The robiola pairs beautifully with the saltiness of the anchovies and the lemon zest adds a freshness that wins you over at the first bite. Let’s prepare them together, it will take just a few minutes.
If you’re looking for a smart, elegant, and flavorful appetizer, these crostini are the ideal solution. Let me know if you try them.
Anna – lappetitovienmangiando
Here are links to other delicious crostini perfect as appetizers:
- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 8/10 crostini
- Cooking methods: No Cooking
- Cuisine: Italian
Ingredients
- 3.5 oz Robiola
- Half Lemon juice
- Half Lemon zest
- 1 Anchovy in oil for each crostini
- Pepper
- Slices of toasted bread
Tools
- Bowl
- Spoon
- Pan or baking sheet
- 1 Cutting board
- 1 Knife
How to prepare Anchovy and Robiola Crostini
Cut the bread into slices, whichever type you prefer, about 0.4 inches thick, divide them as needed and toast them lightly in the oven or pan to make them crunchy.
In a small bowl, mix the robiola or spreadable yogurt cream with the lemon juice and grated zest until you get a smooth and homogeneous cream. Add the juice slowly to avoid making the cream too liquid, as sometimes half the indicated amount is enough.
Spread the robiola cream on the slices of toasted bread, add one anchovy in oil on each crostini, and finish as desired by decorating with more lemon zest.
Serve our Anchovy and Robiola Crostini immediately, and if desired, you can also sprinkle them with freshly ground black pepper.
Tips, Variations, and Storage
The crostini should be enjoyed immediately, as the bread tends to soften. However, we can prepare the robiola cream in advance and store it in the fridge, covered with cling film in contact, for 1 day.
We can add a drizzle of extra virgin olive oil on top of each crostini to enhance the flavor.
If we want to make them even fresher, we can add some thyme or parsley leaves.
Instead of robiola, we can use not only homemade yogurt cream but also ricotta or fresh goat cheese.
If we don’t like lemon, we can use a few drops of balsamic vinegar.
Can I prepare the crostini in advance?
It’s better not to: prepare the robiola cream ahead of time and assemble the crostini just before serving.
What wine to pair with them?
A fresh and fragrant white, like a Vermentino or Sauvignon, is ideal.
