Cook The Book: Bruschetta Alla Romana

1. 1

   In a blender, combine the egg yolks, olive oil, red pepper flakes, anchoves, butter, and lemon juice. Puree to a smooth consistency.

2. 2

   Arrange the toasts on a baking tray, and top each one with a slice of mozzarella. Under a broiler or in a toaster oven, grill the cheese until it melts and bubbles. Remove the tray from the broiler and transfer the toasts to a serving platter. Spoon the anchovy sauce over each bruschetta, and finish with freshly ground black pepper. Serve immediately.

* Per serving · 4 servings · Values may vary.