Crostini di provatura e alici is a traditional variety of crostini hailing from the Lazio area. It's usually made with a combination of bread (typically casareccio), anchovies, butter, milk, and either provatura or mozzarella cheese. The cheese and the bread are sliced, threaded onto wooden skewers, then baked in an oven.

While they're baking, the skewers are brushed with melted butter. The anchovies are placed into a pan with butter and cooked until they dissolve. Boiling milk is then added to the anchovies and the mixture is removed from the heat. The anchovy sauce is spooned over the skewers, and the dish is served piping hot.