Ingredients for 4 people:6 slices "sliced" bread30 g anchovies250 g mozzarella4 tbsp Extra Virgin Olive Oil
Use a sharp knife to remove the crust from the bread and cut each slice into quarters. Drain the mozzarella of its water and cut it into pieces, slightly smaller than the pieces of bread and about 1 cm thick. If you use salt-packed anchovies (they’re tastier and better suited to the recipe), bone, wash and dry them; if on the other hand they’re in oil, drain them well. Cut them into pieces 2-3 cm long. Take 4 wooden skewers about 20 cm long; start by skewering a piece of bread, followed by a piece of mozzarella and a piece of anchovy, and so on, finishing with bread. You need to divide the ingredients between the 4 skewers, leaving 3 cm empty on each end. Now take an oven dish (you will also use it as a serving dish) and rest the skewers on its edges, so that the crostini remain “suspended”. Drizzle a spoonful of olive oil over each one. Put them in a preheated oven at 200 °C for ten minutes, until the mozzarella softens and begins to “melt”, and the top of the bread browns. Remove from the oven, tilt the dish slightly and spoon the juices in the bottom back over the crostini. Serve immediately while nice and hot.