This is a wonderful cocktail party appetizer. If you (or your guests) aren't fond of anchovies, try the roasted pepper variation. Or make both - and everyone will be happy!
1/2 cup extra virgin olive oil
16 slices Italian bread, sliced 1/2 inch thick
16 slice mozzarella cheese, sliced 1/4 inch thick
32 anchovy fillets, rinsed and patted dry, chopped
1 lb fresh plum tomatoes, cut into 16 thin slices
salt and pepper, to taste
Preheat oven to 400F.
Brush oil on one side of bread slices and place oiled side up on flat baking sheet. Cover each slice of bread with a slice of mozzarella, sprinkle with chopped anchovy, and top with a slice of tomato. Brush with oil and sprinkle with salt and pepper. Bake 10 minutes.
Variation: In place of anchovies and plum tomatoes, use 1/4 cup black or green pureed olives, and 2 large roasted red peppers cut in 1/4 inch strips. Spread bread with olive puree, lay on Mozzarella cheese, and cover with two crossed strips of red pepper. Bake as above.