Garlic bread done even better: the salty, buttery, garlicky topping makes these toasts absolutely addictive.
Recipe information
Yield
makes 24
Ingredients
1/4 cup (1/2 stick) unsalted butter
4 anchovy fillets, drained and chopped
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon chopped fresh thyme
1 teaspoon minced garlic
1/2 teaspoon minced lemon zest
1/4 teaspoon crushed red pepper flakes
12 1/2-inch-thick baguette slices
1 cup shredded Provolone cheese
Preparation
Step 1
Melt the butter in a small, heavy skillet over medium heat. Add the anchovies and stir until they dissolve, about 3 minutes. Stir in the parsley, thyme, garlic, lemon zest, and crushed red pepper flakes.
Step 2
Preheat the oven to 425°F. Arrange the bread slices on a large baking sheet. Brush with the anchovy mixture, then sprinkle with the cheese. Bake until the cheese melts and the bread is golden, about 10 minutes.
