Mozzarella Croutons with Tomato and Anchovy
Blanch the tomatoes in boiling water, peel them, and crush them on a plate using a fork, reducing them almost to a pulp.
Cut the slices of bread in half and on four of these subdivide the tomatoes, and then add a slice of Mozzarella (the same size as the bread). Garnish with half an anchovy fillet cut lengthwise, sprinkle with oregano and salt and drizzle with oil.
Cover the four prepared slices with the remaining four, arrange inside a double gridiron, 6 inches from the embers, and cook for 8 minutes, turning the gridiron a couple of times, or else bake in the oven.
Other suggested recipes