The second of four recipes featured in Diane Nocentini and Madeline Armillotta's video cooking blog entry:

Makes six servings

Preparation time: 20 minutes
Cooking time: 5 minutes

4 tablespoons anchovy paste or 8 anchovy fillets, mashed
2/3 cup butter
1 baguette, sliced into rounds and toasted
1 (8-ounce) can tomato sauce
1 (8-ounce) package mozzarella, sliced
Capers
Dried Oregano

Preheat the boiler. Mix the anchovy paste with the butter. Spread the mixture on the toasted bread rounds. Add to each round a layer of tomato sauce and a slice of mozzarella. Place a caper on top and sprinkle with oregano. Broil until the mozzarella starts to melt and turns slightly golden.

VARIATION: There are many possible variations: replace the anchovy paste and butter mixture with sliced ham, olives, sausage, or sauteed onions.

Picture courtesy of Wikimedia Commons.