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

Dirctions 
1. Heat oven to 325.F and line a baking sheet with parchment paper. Skewer 1 bay leaf, 1 slice of bread, 1 piece of cheese, and another bread slice. Continue skewering until 4 “sandwiches” are formed on each skewer, beginning and ending with a bay leaf. Place skewers on baking sheet. Brush each skewer with olive oil and season with salt and pepper. Bake, turning skewers halfway through, for 7 minutes, or until cheese is warmed through but not melted.
  
 2. Meanwhile, in a small saucepan, melt butter over medium heat. Add anchovies, and stir until well combined. Add capers, lemon juice, zest, and parsley. Spoon mixture over skewers. Serve immediately.  Makes 2 dozen

Source:  www.marthastewart.com