CRISP BREAD WITH TOMATOES AND ANCHOVIES

Ingredients:

1	loaf	French bread, cut into thick slices
1 (185)	pack	MAGNOLIA QUICKMELT CHEESE, grated
2	cups	seeded and chopped tomatoes
1	tbsp	olive oil
4	pc	anchovy fillets, chopped
2	tbsp	capers
1	tbsp	chopped parsley
1	tsp	marjoram

Procedure:

Top bread slices with cheese. Set aside.
In a bowl, combine the rest of the ingredients and set aside for at least 10 minutes, allowing flavors to blend.
Top each piece of bread with the mixture. Broil or toast for 3 minutes or until cheese melts. Serve hot.

Makes 3-4 servings. Tip/s: Can use PUREFOODS CHICKEN CHUNKS IN BROTH in place of fish

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