Steps

1. For the Roman Style Crostini, cut Bread (Baguette) (to taste) into desired pieces and arrange them on a baking sheet.
   🕒 01:02
2. Pat Mozzarella Cheese (to taste) dry, slice thinly, and place on top of the bread.
   🕒 01:21
3. Place the bread topped with Mozzarella Cheese in the oven and bake until the cheese is melted.
   🕒 02:00
4. For the enriched version, roughly chop another piece of Bread (Baguette) (to taste) and place it in a gratin dish.
   🕒 02:08
5. Pat Mozzarella Cheese (to taste) dry, cut thickly, and place on top of the bread in the gratin dish.
   🕒 02:55
6. Pour Fresh Cream (to taste) over the gratin dish.
   🕒 03:37
7. Place the gratin dish in a 220°C (428°F) oven and bake until well browned.
   🕒 04:04
8. Melt Butter (to taste) in a small pot, add Anchovy (to taste), and cook until slightly browned to create an Anchovy Butter Sauce.
   🕒 07:49
9. In another small pot, combine Fresh Cream (to taste) and Anchovy (to taste). Bring to a simmer over low heat, dissolving the anchovy to create a Fresh Cream Anchovy Sauce.
   🕒 08:27
10. Remove the Roman Style Crostini from the oven and arrange on a plate. Drizzle with Anchovy Butter Sauce and garnish with Parsley (to taste) as desired.
    🕒 09:58
11. Remove the enriched gratin-style crostini from the oven and drizzle with Fresh Cream Anchovy Sauce.
    🕒 10:44
12. Sprinkle Black Pepper (to taste) on both types of crostini.
    🕒 11:32