Crostini with buffalo mozzarella

Viva 17/12/2009

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Amanda Laird

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1	Baguette, preferably a day old
1 to brush	Extra virgin olive oil
12	Vine-ripened tomatoes
1	Buffalo mozzarella, whole
4 tsp	Fresh thyme, plus extra to garnish
3	Anchovies
1 to taste	Salt & freshly ground pepper

Preheat oven to 180 degC. Slice the baguette into rounds and brush liberally with olive oil.
Season and bake until golden, approximately 8-10 minutes.
Slice the tops off the tomatoes and spoon out the seeds, discard.
Tear the mozzarella into 12 pieces and put into each tomato with a little thyme and anchovy.
Season and cook for 10-15 minutes or until the cheese is bubbling and the tomatoes have collapsed.
Serve the crostini with the tomatoes on top, sprinkle over extra thyme, a grind of pepper and a drizzle of extra virgin olive oil.