How to Make It
In a food processor, combine the basil, parsley and mint with the anchovies, Pecorino and capers and pulse until finely chopped. With the machine on, add 1/2 cup of the olive oil in a steady stream and process until smooth. Season with salt and pepper.
Spread the flour in a pie plate. Add the cheese slices and dredge lightly in the flour, tapping off the excess. In a medium nonstick skillet, heat the remaining 1 tablespoon of olive oil. Add the cheese and fry over moderate heat, turning once, until golden, about 3 minutes. Transfer the cheese to 4 plates, drizzle with the salsa verde and serve with the toasted bread.