Crostini with Rizzoli Great Anchovy Paste
- Ingredients 4 people
- Difficulty easy
- Ready in 30 minutes
Ingredients
- 4 slices Rustic bread
- 1 tube Great Anchovy Paste in Olive Oil
- 4 Quail eggs
- 100 g Fresh or frozen peas
- 1 Ripe avocado
- to taste Lemon juice and extra virgin olive oil
- to taste Fresh fennel and black pepper
Products
Anchovy Paste in Olive Oil
Process
How to make : Crostini with Rizzoli Great Anchovy Paste-
1. Preparing the avocado cream
In a bowl, mash the avocado with a fork until smooth. Add the lemon juice and a drizzle of extra virgin olive oil.
Mix well until smooth and creamy in consistency.
Adjust salt if necessary.
2. Cook the peas
Blanch peas in salted water for about 3 minutes, then drain and mash them under cold water to keep their bright color.
3. Cook quail eggs
In a nonstick skillet with a drizzle of oil, cook quail eggs sunny side up for a few minutes until the egg white is set.
4. Prepare the croutons
Toast the bread slices in the oven or pan until crispy. Spread a layer of avocado cream on each slice. Lay a cooked quail egg on top of each crouton. Decorate with blanched peas and a few clumps of Rizzoli’s Gran Pasta di Acciughe. Add a pinch of black pepper and garnish with fresh fennel.
