Crostini alla Napoletana

• порції: Makes 24 crostini.

Інгредієнти

2 ripe yellow bell peppers

¼ pound smoked mozzarella

1 can anchovies in olive oil, drained

2 tablespoons unsalted butter, softened at room temperature

24 thin rounds of bread, cut from a narrow baguette-style loaf

Salt and freshly ground black pepper

Dried Mediterranean oregano, such as Greek oregano

Extra-virgin olive oil

Напрямки

Roast the peppers over a gas flame or under the broiler. Use tongs to tum them frequently until they are charred and blistered, but before they tum ashy. Place the peppers in a paper bag and twist the top closed. Set aside

to cool. Shred the mozzarella on the largest hole of a four-sided grater. Chop the anchovies to a paste and place in a small bowl. Add the butter and blend well with a fork. Remove the peppers from the bag and peel them. If possible, do not use water to rinse away the charred skin as water washes away the juices that come to the surface after roasting. Use your fingers to peel away the skin. then use paper towels to wipe away the remaining charred areas. Core the peppers and remove all seeds and membranes. Cut each pepper into 12

neat squares. Arrange the crostini on a baking sheet and spread lightly with the anchovy butter. Place one pepper square on each piece of bread. peeled side up. Sprinkle the mozzarella over the crostini. Season with salt, pepper, and a little oregano. Dribble a few drops of olive oil over the top. Place under the broiler briefly, until the cheese just melts and bubbles and is lightly flecked with brown. Serve immediately.