Cooks in: 20mins
+ 20mins
Levels: Easy
Serves: 4
List of Ingredients
- 1 1/3 LB. of escarole
- 1.5 OZ. of oilpacked Taggiasca olives, pitted
- 1 OZ. of capers, rinsed
- 8 SLICES of rustic bread
- 1 of small shallot
- Anchovies in oil
- Fresh chili pepper
- Bay leaves
- Extravirgin olive oil
Method
1
Clean the escarole and coarsely chop it. Boil it in water for 5 minutes along with a drizzle of olive oil and a bay leaf. Chop the shallot along with the olives and capers. Then heat a pan with 2 tablespoons of olive oil and 1 anchovy fillet. When the anchovy is broken up, add the chopped olive and caper mix plus a few rounds of fresh chili pepper. Sauté for 1 minute, then add the escarole and sauté for 2-3 minutes. Place the slices of bread on a baking tray and top with the vegetables. Bake the crostini at 350°F for 2-3 minutes.