Instructions: 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.

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.

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 tablespoon of olive oil over each skewer and sprinkle with salt and pepper.

Heat butter and remaining oil in a small skillet over medium heat. When butter is melted, add garlic and saute until fragrant, about 1 minute. Add anchovies and saute 1 minute more. Keep warm over very low heat.

Meanwhile, place kabobs in the center of the cooking grate and grill about 3 minutes per side to toast the bread and gently melt (but not dissolve) the cheese. Place kabobs on serving plates and drizzle generously with warm anchovy butter. Serve at once.

This recipe yields 4 appetizer servings.

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