Crostini with Tomato, Cream Cheese and Anchovies
Toast the baguette slices in 2 tablespoons oil in a frying pan on both sides until crispy. Blanch the tomatoes in boiling water. Rinse under cold water, peel, quarter, core and cut into small dice. Peel the shallots and finely chop. Toss tomatoes, shallots and capers with the remaining oil. Season with lemon juice, salt and pepper.
Mix the cream cheese with herbs, cream and creme fraiche until smooth. Season with salt and spread on crostini. Top with the tomato mixture and garnish with anchovies. Serve immediately.