“Crostoni” with Pecorino Toscano PDO and anchovy sauce


  • Tuscan bread slices to taste
  • 500 g of fresh Pecorino Toscano PDO
  • 60 g of butter
  • 10 anchovies in oil
  • Parsley to taste


Put a slice of fresh Pecorino Toscano PDO on each bread slice.

Heat the oven to 200°C. Once it’s hot, bake the “crostoni” for 5-10 minutes, until they become crunchy and the cheese melts.

Put butter into a frying pan and melt the anchovies in it to obtain the anchovy sauce.

Pour the sauce on the “crostoni”, garnish them with some parsley leaves, and serve hot.

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