Dynamic Cooking Technology
250 gr Béchamel sauce
50 gr Capers
20 gr Grated Parmigiano-Reggiano cheese
8 Sliced white bread
Cut the bread slices in half to obtain two triangles.
Wash the capers, drain and roughly chop. Mix the Béchamel sauce, capers, anchovy paste and cayenne pepper in a bowl.
Spread the mixture on the bread triangles and sprinkle over the grated cheese. Place on an oven tray in the oven.