Appetizer Toasts Neopolitan Style

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.

Eggplant in Savory Sauce

This dish is best prepared the night before serving, to allow the eggplant to absorb the wonderful flavor of the sauce. To serve as a finger food with cocktails, roll up eggplant slices, and secure with toothpick.


* 6 small, or 3 medium eggplants
* Extra virgin olive oil
* 6-8 fresh oregano leaves, minced
* 2 cloves garlic. peeled
* 4 or 5 anchovy fillets, drained
* 1/4 tsp hot red chili pepper flakes
* 4 or 5 sprigs fresh parsley
* 3 Tbl balsamic vinegar
* Fresh basil leaves for garnish


Directions

1. Preheat oven to 350F.
2. Cut eggplant into 1/4 thick rounds. Brush with olive oil, and sprinkle with oregano. Bake, turning once, until soft, 10-20 minutes.
3. Place garlic, anchovies, hot red pepper, and parsley in a food processor or blender. Add 3 Tbl olive oil and the vinegar - puree.
4. Arrange eggplant slices on serving plate and pour sauce over them. Refrigerate, covered, for at least 2 hours. (overnight is even better)
5. Let dish come to room temperature before serving. Garnish with basil leaves.