Anchovy And Mozzarella Crouton

• 6 small baguettes
• 3/4 pound mozzarella, cut into 1/2-inch-thick slices
• 2 tablespoons unsalted butter
• 12 anchovy fillets packed in olive oil, unrinsed
• 12 to 18 caper berries

1. Preheat the oven to 300?F.
2. 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.
3. 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.
4. Meanwhile, melt the butter in a small saute pan over medium-high heat and, with the help of a wooden spoon, dissolve the anchovies in it.
5. 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.
6. VINO
7. Serve this with the youngest Vermentino that you can find from Cinque Terre, Liguria.

baguettes, ube pound mozzarella, unsalted butter, anchovy, caper

Taken from www.epicurious.com/recipes/member/views/anchovy-and-mozzarella-crouton-1241864 (may not work)