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3-color Crostoni

From Italian Cooking and Living, October/November 2001

Preheat the broiler while you top the bread. variations: If you are not fond of anchovies, use olive paste instead of anchovy paste and sprinkle the crostoni with capers rather than anchovies.

  • 1 tablespoon anchovy paste
  • four 1/2"-thick slices country bread
  • 8 thin slices mozzarella
  • 8 thin slices tomato
  • salt and freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 4 anchovy filets

Preheat the broiler. Spread the anchovy paste evenly over the bread. Place the bread on a baking sheet. Top each slice with 2 slices of mozzarella and 2 slices of tomato. Season with salt and pepper, drizzle with the olive oil, and broil for 5 minutes, or until the mozzarella is bubbling and the bread is crusty. Garnish with the anchovies and serve. Serves 2

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italian cooking and living magazine
The Magazine of La Cucina Italiana