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Bruschetta with Warm Caper Sauce

1/3 cup fruity extra-virgin olive oil
4 anchovy fillets, minced
3 tablespoon drained capers, coarsely chopped
2 large garlic cloves, finely minced
Juice of one large lemon
2 tablespoons chopped fresh Italian parsley
Freshly ground pepper

6 1-inch thick slices Italian bread (she recommends Mancini's)
1 or 2 cloves garlic, bruised and peeled
Extra-virgin olive oil
8 or so ounces fresh mozzarella cheese, cut into slices to fit bread in one layer
Fresh ripe, firm tomatoes, sliced 1/4-inch thick to fit bread in one layer, drained on towels
Parsley for garnish

For the best results, Lawrence advises that you use "good bread" for Bruschetta with Warm Caper Sauce. (Bob Donaldson, Post-Gazette)

To make the sauce, heat the olive oil in a small skillet over medium heat. Add the anchovies, garlic, capers and cook a minute or so. Mash the anchovies with a fork, and do not let garlic darken. Add the lemon juice, and boil for a minute. Remove from heat; add pepper to taste and the fresh parsley. Set aside.

Preheat the broiler. The top rack should be about 6 inches from the heat source.

Place the bread on a heavy jellyroll pan that is lined with foil. Watching carefully, toast both sides until lightly golden, turn to other side and repeat. Remove from oven and rub the topside of each slice with bruised garlic, then brush lightly with some olive oil. Place tomato over toast and then mozzarella to cover. Place in broiler and, watching carefully, broil until the mozzarella begins to take on color. Remove, and put each on separate plates, and spoon rewarmed caper sauce over. Serve at once. Serves 6 as an appetizer.

Cooking with Penny Lawrence

Sunday, October 08, 2000

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