Italian Cheese Toast
Broiled, sliced, Italian bread topped with mozzarella cheese and an anchovy-caper sauce. 4 servings.
1-1/4 cups half-and-half cream
1/2 (2 oz) can anchovy fillets, drained and chopped
1 tbsp olive or salad oil
1 tsp cornstarch
1/2 tsp paprika
1 tbsp capers
1 (12-inch) loaf Italian bread
1 (8 oz) pkg mozzarella cheese, thinly sliced
1 tbsp chopped parsley
In 2-quart saucepan, combine first 5 ingredients. Over medium heat, cook mixture, stirring constantly, until boiling; boil 1 minute. Reduce heat to low; stir in capers; cover; keep warm.
Meanwhile, preheat broiler.
From Italian bread, diagonally cut eight 1-inch-thick slices.
In each of four 16-ounce broiler-safe cook-and-serve casseroles, place 2 slices bread in one layer. (For easier handling, place casseroles on a cookie sheet or jelly roll pan.)
Toast bread 1 to 2 minutes on each side until golden.
Remove from broiler. Arrange cheese slices, overlapping slightly, on top of bread; broil until cheese is just melted.
Spoon cream mixture evenly over cheese. Garnish with parsley. Serve immediately.
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