A typically Italian idea, an explosion of Mediterranean flavors with every simple bite!

36 pieces:

1 baguette of 250gr

200gr of fresh chevre or sheep’s milk ricotta

10 needles of fresh rosemary

6 anchovies in oil

1 courgette and ¼ of onion cut into cubes and sautéed

12 sautéed tomatoes








Balsamic vinegar

The first thing to do is to prepare the vegetables.

Normally I cook more vegetables than what is indicated in the recipe for this, I make them in the oven.

For croutons:

Preheat the oven (ventilated mode) to 225 °

Cut the very thin pieces of bread.

Finely chop the rosemary needles and mix them with the cheese.

Spread the cheese on the slices of bread.

Line the typical black baking pan supplied with all the ovens with parchment paper and brush the surface of the paper with extra virgin olive oil.

Place the croutons on the pan, pour a little oil on each slice, making sure it goes on the cheese and bake four to eight minutes (depending on the oven).

Remove the pan from the oven and season the croutons.

12 croutons with ½ anchovy, pepper and parsley

12 croutons with zucchini, mint and parmesan

12 croutons with cherry tomatoes, oregano, marjoram, thyme and a drop of balsamic vinegar

Excellent hot but good even cold!