Genoan style crostini "Crostini di pane alla genovese"

Liguria

Cooking time: about 20 minutes Difficulty: Ingredients, amounts for several people: butter: a little assorted seafood (sea urchin, clams, oysters): lemon: 1 olive oil: home-made type bread: 1 loaf powdered hot chilli peppers: parsley: salt:

Preparation: Cut the bread into thick slices, then scoop the middle out from one of the sides to form a dip. Toast the bread in the oven or on a gridiron: it should brown on both sides. In the meantime, clean the seafood, removing the shellfish from their shells, and arrange it in the dips in the slices of bread; sprinkle with salt, add a pinch of chilli pepper, some finely chopped parsley mixed with fresh breadcrumbs (from bread without crust) previously browned in a little butter. Arrange the slices on an oven-tray, sprinkle with a thread of oil and cook in the oven heated to 180° C/350° F/Gas Mark 4 for 10/15 minutes. Then squeeze over some lemon juice, arrange on a serving plate and serve as an antipasto (hors d’oeuvres).