Ingredients

4 tablespoons butter, more for buttering dish

About 10 1/4-inch-thick slices country bread or baguette(sliced diagonally)

3/4 pound fresh mozzarella, sliced 1/4-inch-thick (about 10 slices)

2 tablespoon anchovy paste

1/2 cup milk

Preparation

  1. Preheat oven to 425 degrees. Generously butter a small casserole dish. At one end, stand one slice of bread up against side of casserole. Follow it with a slice of mozzarella and continue until entire casserole is filled loosely with bread and mozzarella. Dot with 1 tablespoon butter. Bake until bread is toasted and mozzarella is bubbly on edges, 10 to 12 minutes
  2. Meanwhile, in a small pan, stir together remaining 3 tablespoon butter, anchovy paste and milk. Heat until mixture is warm, stirring so that it is smooth and loose.
  3. When casserole is done, remove from oven and spoon sauce on top. Spoon onto plates, making sure to get a little sauce on each plate.