Acciuge e Philadelphia

By chez_mere
February 17, 2014
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Author Notes: When I studied abroad in Siena, Italy, one of the things I learned is that all cream cheese is referred to as simply, "Philadelphia" (kind of like tissues and Kleenex). Even odder to me was when for dinner, my host mom Barbara set out a plate of these crostini. I nearly balked at the combination, but figured I'd give it a shot. Who knew anchovies and cream cheese could be such good friends? chez_mere

Makes: flexible

  • Sourdough bread, sliced 1 inch thick
  • Good anchovies, packed in oil and drained
  • Cream cheese (not low-fat), softened
  1. Toast the bread under the broiler until it is golden brown on both sides. Do this for how ever many servings you want to make. Or leave the bread un-toasted, if you prefer.
  2. Spread a liberal amount of the softened cream cheese on each bread slice, then top with the drained anchovies, about 2-4 depending on the size of the bread. You are looking to get a little bit of salty fish in every bite. Eat and enjoy

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