ANCHOVY-CHEESE TOAST

ANCHOVY-CHEESE TOAST
(Sardellen-Kase auf toast)

4 slices white bread, toasted
6 tablespoons grated Parmesan cheese
12 anchovy filets, lightly rinsed in water and drained on a paper towel
capers
minced parsley
lemon juice
butter, slightly softened


Heat oven to 425^. Cut crust off of toasted bread slices. Arrange in a shallow buttered baking dish. Sprinkle with a layer of cheese on each slice of toast. Place 3 anchovy filets on each slice and sprinkle with a few capers, a little minced parsley and a few drops of lemon juice. Dot with butter. Sprinkle with a top layer of Parmesan cheese. Bake in upper third of oven 10 to 15 minutes, or until cheese is bubbly and light golden brown on top. If topping seems dry, or does not brown as it bakes, brush a little melted butter over each slice and continue baking. To serve this canapés with cocktails, cut each slice of toast in quarters after it has baked.


Yield: 4 servings.