Crostini Napoletana

"Toasted bread with tomato, mozarella, and anchovies. A great appetizer!"
 
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Ready In:
20mins
Ingredients:
6
Yields:
24 slices
Serves:
6
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ingredients

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directions

  • Preheat the oven to 350 degrees.
  • 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).
  • 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.
  • Slice each tomato in half and scoop out the seeds.
  • Slice the flesh of each tomato into 8 slices.
  • 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).
  • Layer an anchovy fillet, cheese stick, and tomato slice (in that order, bottom to top) in each slice of bread.
  • Bake for 10 minutes. Serve warm.

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RECIPE SUBMITTED BY

My favorite cookbook is The Essential Rice Cookbook.
 
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