Italian Tomato, Basil And Mozzarella Kabobs

Directions

1. Slice baguette into 16 (1/2-inch-thick) rounds and mozzarella into 12 (1/2-inch-thick) slices. Halve tomatoes lengthwise. Separate basil leaves from stems, setting aside the largest leaves for use.
2. To make kabobs, on each of four 12-inch metal skewers, thread one slice bread, followed by a basil leaf, mozzarella slice, another basil leaf, tomato half and then repeat the process, starting with the bread.
3. The ingredients should be pressed quite firmly together and each kabob should have 4 slices bread, 6 basil leaves, 3 slices mozzarella and 3 tomato halves. Drizzle a Tbsp. of extra virgin olive oil over each skewer and sprinkle with salt and pepper.
4. Heat butter and remaining oil in a small skillet over medium heat. When butter is melted, add in garlic and saute/fry till fragrant, about 1 minute. Add in anchovies and saute/fry 1 minute more. Keep hot over very low heat.
5. Meanwhile, place kabobs in the center of the cooking grate and grill about 3 min per side to toast the bread and gently heat (but not dissolve) the cheese. Place kabobs on serving plates and drizzle generously with hot anchovy butter. Serve at once.
6. This recipe yields 4 appetizer servings.