Well you must know by now that I have just released a new delicious ebook, all based around soups and winter food...this recipe did not make the cut. But maybe it should have...totally delicious and totally perfect as an accompaniment to most of the dishes in the ebook. So head on over, get your new recipe book downloaded and then get your laughing gear around this lot. Totally amazing. Or just whip up a batch any time you are craving cheesy savoury crunchy stuff. Yes, stuff. No better word to describe it.
Hope you love...the book. And the crostini!
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Need
- 1-2 baguettes
- 100 Grams parmesan cheese, in pieces
- 2 cloves garlic
- 100 Grams butter BUY
- 50 Grams Cobram Estate Extra Virgin Olive Oil EVOO BUY
- 1 Teaspoon chilli flakes
- 2-3 anchovy fillets
- 1 Handful sage leaves
- 1 Handful Italian parsley leaves
- 1 Handful chives
- 1 lime, juiced
- pink salt flakes Pink salt flakes to taste BUY
- Sliced spring onions to garnish
Do
- 1
Preheat oven to 220°C.
- 2
Place baguettes into hot oven and heat for a few minutes while you make the butter.
- 3
Place parmesan and garlic into Thermomix bowl and mill 10 sec/speed 10.
- 4
Add remaining ingredients except salt and blend 10 sec/speed 8.
- 5
Taste and add salt if needed.
- 6
Blend 5 sec/speed 8.
- 7
Remove baguette from oven and slice lengthways into halves.
- 8
Spread with the butter mixture and return to the oven for 5 minutes until toasted and fragrant.
- 9
Slice into pieces and garnish with a few spring onions.Serve hot.
