Crostini Napoletana

• 1 baguette, cut into 1/2 inch slices (about 24 slices)
• 2 tablespoons olive oil
• 3 tomatoes
• 24 anchovy fillets
• 3 tomatoes
• 1 cup fresh mozzarella cheese (soft, not the hard stuff)

1. Preheat the oven to 350 degrees.
2. Arrange the sliced bread on a baking sheet.
3. Brush with olive oil.
4. Use more oil if needed (will depend on the quality of your brush).
5. Peel the tomatoes: score the bottom of each with an "X".
6. Dunk in boiling water for 1 minute, then dunk in ice water for 1 minute.
7. The peel should pull right off starting at the "X".
8. If not, repeat the dunking process.
9. Slice each tomato in half and scoop out the seeds.
10. Slice the flesh of each tomato into 8 slices.
11. 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).
12. Layer an anchovy fillet, cheese stick, and tomato slice (in that order, bottom to top) in each slice of bread.
13. Bake for 10 minutes.
14. Serve warm.

baguette, olive oil, tomatoes, anchovy, tomatoes, mozzarella cheese

Taken from www.food.com/recipe/crostini-napoletana-459144 (may not work)