Escalivada and Serrano Ham Canapés

Directions

1. 1
   Preheat the oven to 40
2. 2
   Put the eggplant and bell pepper on a baking sheet. Roast the bell pepper, turning it occasionally, for about 40 minutes, or until blistered all over, and the eggplant for about 1 hour, or until it has collapsed.
3. 3
   Transfer the vegetables to a plate.
4. 4
   On a large baking sheet, lightly brush both sides of the baguette slices with olive oil.
5. 5
   Bake in the oven for about 10 minutes, or until golden brown.
6. 6
   When the vegetables are cool enough to handle, remove the skins, seeds and stems.
7. 7
   Transfer the eggplant to a colander and let drain for 30 minutes. Finely chop the eggplant and transfer to a bowl.
8. 8
   Cut the bell pepper into 1/4-inch dice and add to the eggplant. Stir in the 1 1/2 tablespoons of olive oil and season with salt and black pepper.
9. 9
   Cut 1 of the tomatoes in half crosswise. Rub 16 of the baguette toasts with the cut sides of the halved tomato. Top each toast with a piece of ham, folding it to fit neatly.
10. 10
    Sprinkle with some of the chives.
11. 11
    Cut the other tomato crosswise into 8 slices, then cut each slice in half.
12. 12
    Spread the eggplant mixture on the remaining 16 baguette toasts and top each with a half slice of tomato and half an anchovy.
13. 13
    Serve the canaps at room temperature.