Ingredients
6 small baguettes
¾ pound mozzarella, cut into ½-inch-thick slices
2 tablespoons unsalted butter
12 anchovy fillets packed in olive oil, unrinsed
12 to 18 caper berries
Preparation
Preheat the oven to 300?F.
Slice the baguettes crosswise at 1-inch intervals, being careful not to cut all the way through. Place slices of mozzarella in the spaces between the bread slices.
Place the baguettes on a rimmed cookie sheet without crowding and bake until the cheese is melted and the bread crispy, 8 to 10 minutes.
Meanwhile, melt the butter in a small sauté pan over medium-high heat and, with the help of a wooden spoon, dissolve the anchovies in it.
Separate the slices of each baguette and arrange them on a platter. Pour some foaming anchovy-butter mixture over the crostini. Garnish with caper berries. Serve at once.
VINO Serve this with the youngest Vermentino that you can find from Cinque Terre, Liguria.
