Instructions: If using, soak anchovy filets in water for 1 hour and pat dry.

Grill the bread lightly on a wood-burning fire or barbecue, or toast lightly under a broiler (turning once in the latter case).

Cut the tomatoes in half crosswise. Rub both sides of the toast (including the crust) with the cut side, squeezing gently as you do, to leave a thin red film, including some seeds and bits of tomato flesh, on both surfaces. Drizzle oil on both sides of the toast to taste, then salt to taste. Place anchovies or prosciutto on top of the toast, and serve with knife and fork.

This recipe yields 4 appetzer servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.