Crostini with Le Marinate del Marinate del Cantabrico Rizzoli
- Ingredients 4 people
- Difficulty easy
- Ready in 30 minutes
Ingredients
- 18 Bread croutons
- 60 g Anchovies Marinated in the Cantabrian Sea Rizzoli
- 200 g Red and yellow tomatoes
- 1 Small zucchini
- 10 g Arugula
- to tast Capers
- to tast Salt and pepper
- to tast Extra virgin olive oil
- 1/2 Lemon
Process
How to make : Crostini with Le Marinate del Marinate del Cantabrico Rizzoli- Crostini with anchovies and zucchini: First wash and dry the zucchini; I recommend using the smaller, more tender ones. After that, remove the ends and slice them thinly with a mandoline and keep them aside while you prepare the emulsion.
- Then place the oil, lemon, salt, chopped capers and parsley in a bowl and mix well, whisking with the tines of a fork.
- Arrange the zucchini in layers in an oven dish and between each layer pour a little emulsion. Continue this way until you run out of zucchini and emulsion. Cover with foil and refrigerate for at least 10 minutes.
- While the zucchini is marinating, toast the bread on both sides. You can do this in the toaster oven or in a hot grill pan.
- Assemble the croutons by placing the marinated zucchini and a fillet of Alici Le Marinate del Mar Cantabrico Rizzoli on top.
- Crostini with anchovies and cherry tomatoes: Wash the cherry tomatoes and arugula under running water and dry them well. Cut the cherry tomatoes into small pieces and so does the arugula and place them in a bowl. Simply season with oil, salt and pepper. Arrange the cherry tomatoes on the croutons and garnish with Rizzoli’s Alici Le Marinate del Marantabrico.
