Crostini Napoletana

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 1 baguette, cut into 1/2 inch slices (about 24 slices)
• 2 tablespoons olive oil
• 3 tomatoes
• 24 anchovy fillets
• 3 tomatoes
• 1 cup fresh mozzarella cheese (soft, not the hard stuff)

Recipe

• 1 preheat the oven to 350 degrees.
• 2 arrange the sliced bread on a baking sheet. brush with olive oil. use more oil if needed (will depend on the quality of your brush).
• 3 peel the tomatoes: score the bottom of each with an "x". dunk in boiling water for 1 minute, then dunk in ice water for 1 minute. the peel should pull right off starting at the "x". if not, repeat the dunking process.
• 4 slice each tomato in half and scoop out the seeds.
• 5 slice the flesh of each tomato into 8 slices.
• 6 cut the mozzarella into sticks about 1/2 inch by 1/2 inch by 3 inches (or whatever length will lay diagonally across your bread).
• 7 layer an anchovy fillet, cheese stick, and tomato slice (in that order, bottom to top) in each slice of bread.
• 8 bake for 10 minutes. serve warm.