Cheese and Tomato Crostini (Crostini Alla Napoletana)
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INGREDIENTS 8 thick slices bread 8 canned anchovy fillets 4 large ripe tomatoes 2 Mozzarella cheeses Generous 1/4 cup unsalted butter Salt Freshly ground black pepper Oregano Olive oil Trim a thick-cut large sandwich loaf if necessary, leaving plenty of room for the cheese to melt and spread without running over the edges. Cut each anchovy fillet lengthwise in half. Wash and dry the tomatoes and slice. Cut the Mozzarella cheeses into 8 slices of even thickness. Spread each slice of bread sparingly with butter and place a slice of cheese on top. Place two strips of anchovy on top of each slice of cheese and top with a slice of tomato. Season with a little salt, pepper, and dried oregano. Place the crostini on a lightly oiled cookie sheet and heat in a moderate oven (350 degrees) for up to 10 minutes. Serve immediately as an appetizer or snack. Makes 4 servings