toasts with mozzarella and anchovies

This simple dish is among the best known in the Roman poor tradition. In short it’s seasoned bread, but with a really tasty combination. You can make it with all kinds of bread, preferably with plenty of crumbs to make toast.
The amounts depend on personal taste.


  • bread, not too fresh
  • mozzarella
  • anchovy fillets in oil
  • butter
  • oregano


  1. Cut bread into slices of 1 cm or so
  2. Cut the mozzarella into slices about ½ cm. If the cheese is very fresh drain all the excess milk first
  3. Spread the bread slices on a baking sheet and toast for 2 minutes in the oven preheated to 200 ° C
  4. Cover the bread with slices of mozzarella, without overlapping, bake again for another 3 minutes, until the cheese is completely melted
  5. In the meantime you have melted 2 knobs of butter in a saucepan on low heat
  6. Place on top anchovy fillets (1 or 2 for each slice of bread) with a little of their oil and cook for 2 minutes by pressing the anchovies with a fork, to dissolve part of their flesh in the butter
  7. Season the freshly baked toasts with anchovy fillets and with some of the butter while it’s still hot, add very little oregano powder and serve hot
(Visited 1,490 times, 13 visits today)

Leave a Reply

Your email address will not be published. Required fields are marked *