1 1/4 c. half and half cream
1 tbsp. olive oil
1 tsp. cornstarch
1/2 tsp. paprika
1/2 (2 oz. size) can anchovies, drained and chopped
1 tbsp. capers
8 slices Italian bread, inch thick diagonal slices
1/2 lb. Mozzarella cheese, thinly sliced
1 tbsp. chopped parsley

Prepare anchovy sauce in 2 quart saucepan, mixing cream, oil, cornstarch, paprika and anchovies over medium heat, stirring constantly, until it boils. Boil 1 minute, turn heat to low and add capers. Cover and keep warm. PREHEAT BROILER.

Put 2 bread slices in 1 layer in each of 4 broiler proof dishes. Place dishes on non-warping cookie sheet for easier handling. Broil bread on both sides until golden. Or use wide mouth toaster. Overlap cheese slices on broiled (toasted) bread and broil again until cheese melts.

Spoon warm anchovy sauce over each dish, garnish with the chopped parsley.

Serves 4.