Cook The Book: Bruschetta Alla Romana
- 2 egg yolks
- 4 or 6 teaspoons extra-virgin olive oil
- 1/4 teaspoons red pepper flakes
- 3 anchoves
- 4 tabelspoons (1/2 stick) butter, softened
- 2 tabelspoons fresh lemon juice
- 8 baguette slices, cut 1/2 inch thick on the diagonal, toasted
- 8 ounces best-quality mozzarella, cut into 8 slices
- Freshly ground black pepper
- In a blender, combine the egg yolks, olive oil, red pepper flakes, anchoves, 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.
egg yolks, extravirgin olive oil, red pepper, anchoves, tabelspoons, lemon juice, baguette, mozzarella, freshly ground black pepper
Taken from www.seriouseats.com/recipes/2008/12/simple-italian-snacks-jason-denton-kathryn-kellinger-bruschetta-alla-romana-recipe.html (may not work)