Skewered Bocconcini Sandwiches - Restaurant Association of Nova Scotia

Ingredients

• 30 bay leaves, preferably fresh
• 1 ficelle or very thin baguette, cut into forty-eight 1/4-inch-thick slices
• 12 balls fresh bocconcini (bite-size mozzarella), at room temperature, halved
• 3 tablespoons extra-virgin olive oil
• Coarse salt and freshly ground pepper
• 6 tablespoons unsalted butter
• 6 flat anchovy fillets, minced
• 2 tablespoons capers, drained
• 1 tablespoon lemon juice
• 1 tablespoon lemon zest
• 2 tablespoons chopped flat-leaf parsley