Crostoni with Asparagus Chicory, Provolone Cheese and Anchovies

Method

1. 01

   Wash the chicory, cut it into chunks, boil it for 10 minutes in salted boiling water and drain it thoroughly.

2. 02

   Sauté it in a pan with 2 tablespoons of oil, half a clove of garlic, salt and pepper.

3. 03

   Lightly toast the bread slices and, if desired, gently rub them with the remaining garlic.

4. 04

   Garnish them with the vegetables and thinly sliced provolone cheese.

5. 05

   Place the crostoni under the grill.

6. 06

   When the cheese is melted, place an anchovy on top of each slice.

7. 07

   Pepper and serve immediately.