Crostini with buffalo mozzarella

Ingredients

1	Baguette, preferably a day old (Main)
12	Vine-ripened tomatoes (Main)
1 to brush	Extra virgin olive oil
4 tsp	Fresh thyme, plus extra to garnish
1	Buffalo mozzarella, whole (Main)
3	Anchovies
1 to taste	Salt & freshly ground pepper

Directions

1. Preheat oven to 180C. Slice the baguette into rounds and brush liberally with olive oil.
2. Season and bake until golden, approximately 8-10 minutes.
3. Slice the tops off the tomatoes and spoon out the seeds, discard.
4. Tear the mozzarella into 12 pieces and put into each tomato with a little thyme and anchovy.
5. Season and cook for 10-15 minutes or until the cheese is bubbling and the tomatoes have collapsed.
6. Serve the crostini with the tomatoes on top, sprinkle over extra thyme, a grind of pepper and a drizzle of extra virgin olive oil.