Crostini Napolitana Recipe

Ingredients

• 2 large, very ripe tomatoes
• 6 oz (175 g) fresh buffalo mozzarella
• 4 thick slices of focaccia or ciabatta
• 4 anchovy fillets, drained and patted dry
• freshly ground black pepper
• 3 tbsp fruity olive oil, plus extra for greasing
• 6 pitted black olives, to finish
• leaves from a few springs of fresh oregano

1. Blanch the tomatoes in a pan of boiling water for 1–2 minutes, then drain and refresh in cold water. Peel the skins, then quarter, remove the seeds, and finely chop.
2. Preheat the oven to 450°F (230°C) or the broiler to high. Cut the mozzarella and arrange evenly on each slice of bread and cover with a layer of tomato. Place the anchovies between 2 layers of paper towels or plastic wrap and flatten lengthwise with a rolling pin. Cut each fillet crosswise. Place 2 halved fillets on each slice of bread. Season generously with pepper.
3. Lightly grease a baking sheet. Place the slices of bread on the sheet and drizzle with oil. Bake for 7–8 minutes, or broil for 2–3 minutes, until the mozzarella is melting and bubbling. The crostini should be crisp outside but soft inside. Place 3 olive halves on top, scatter with the oregano, and let cool for 5 minutes before serving.