Neapolitan Crostini

1. 1

   Cut the tomatoes in half through the core and squeeze gently to extract the seeds and juice.

2. 2

   Trim away the core.

3. 3

   Chop the tomatoes into half inch pieces and toss them in a bowl with the oregano, salt and pepper.

4. 4

   Preheat the oven to 450.

5. 5

   Oil a large roasting pan.

6. 6

   Arrange the bread slices on the pan.

7. 7

   Toast the bread 5 minutes.

8. 8

   Remove the pan from the oven, but leave it turned on.

9. 9

   Place a slice of mozzarella on top of each piece of bread and then an anchovy.

10. 10

    Spoon a little of the tomato on each.

11. 11

    Drizzle with a few drops extra virgin olive oil.

12. 12

    Return the pan to the oven and bake 5 to 7 minutes or until the cheese is melted.

* Per serving · 4 servings · Values may vary.

No additional tips available.