Amanda Laird: Crostini with buffalo mozzarella

Crostini with buffalo mozzarella. Photo / Babiche Martens

Makes 12

1 baguette, preferably a day old
extra virgin olive oil
12 small vine-ripened tomatoes
1 whole buffalo mozzarella
4 tsp fresh thyme, plus extra to garnish
3 anchovies
Flaky salt and freshly ground black pepper

1 Preheat oven to 180C. Slice the baguette into rounds and brush liberally with olive oil. Season and bake until golden, approximately 8-10 minutes.

2 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.

3 Serve the crostini with the tomatoes on top, sprinkle over extra thyme, a grind of pepper and a drizzle of extra virgin olive oil.