Crostone (toasted bread) with Pecorino Toscano PDO and anchovy sauce



  • Tuscan Bread to taste
  • Fresh Pecorino Toscano PDO g 1000
  • Anchovies 10
  • Butter g 60


Cut some bread into half centimeter thick and 5 cm long slices of toasts.
Put a slice of fresh Pecorino Toscano DOP on each toast and put them on a parchment paper.
Heat the oven to 200°C. Once hot, bake the toasts for 5-10 minutes.
They should be crunchy and the cheese might melt.
Put butter into a frying pan and use it to melt the anchovies. This sauce is to be poured on the toasts, which must be served hot.

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