(Canapés, Naples-style - Traditional recipe)

Canapés, Naples-style - authentic Italian recipe.

125 g (4 1/2 oz) mozzarella cheese
8 (150 g - 5 1/2 oz) bread slices
2 ( 250 g - 8 1/2 oz) ripe bur firm tomatoes
4 anchovy fillets in oil
30 g (1 oz) unsalted butter
2 tablespoons extra virgin olive oil
Pinch of oregano
Salt
Pepper, if you like

Time:
preparation: 20 minutes
cooking: 8-10 minutes
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: 204 (kCal) - 854 (kJ)
Protein: 8.0 (g)
Total fat: 18.1 (g)
Total carbohydrate: 2.5 (g)
Sugars: 2.5 (g)

Wash the tomatoes, let them boil for a minute for peeling them easily and then remove their peel and their seeds; finally cut them into fillets. Slice the mozzarella cheese.
Preheat oven to 200°C (400°F). Spread the butter on the bread slices but put apart a bit for oiling a baking pan. Arrange a slice of mozzarella on every bread slice.
Place the tomato and anchovy fillets too. Put the bread on the baking pan. Season to taste with salt and pepper, sprinkle with oregano and oil. Bake for 8-10 minutes or until the mozzarella is melted.
Serve your canapés warm.

Note

- You can choose a loaf or a baguette or a sandwich loaf for your canapés.
- You have to modify the doses according the size of your bread. We use these doses for baguette slices as you can see in the photo.
- Serve these canapés as starter or single-course meal (in this case increase the doses) accompanied with a seasonal salad.
- We don’t butter our canapés for a low fat recipe. They are equally tasty!
- When we have no time, we use peeled tomatoes instead of the fresh ones.

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(Canapés, Naples-style - Traditional recipe)