Panunto: Crostini with cheese. An italian recipe from the 16th century.
(printout version recipe january/february 2005 (1 page A4) 

Ingredients:

18 slices french bread (1 to 1.5 cm/about 1/2 inch), or some slices of coarse bread you cut small rounds from
3 Mozzarella cheese made with buffalo milk of 150 gram (1/3 pound) each
60 gram (1/4 cup) butter
1 Tbsp. powdered sugar (icing sugar) with 1 tsp. ground cinnamon
1 or 2 Tbsp. rose water

Preparation in advance:
Toast the slices of french bread or larger slices. Then fry them shortly in butter over a slow fire. The bread must be golden, not brown.
Cut the cheese in 18 slices.

Preparation:
Heat the (oven with built-in) grill.
Cover each piece of bread with a slice of Mozzarella. Place the crostini under the grill until the cheese has melted and is starting to colour. Take from the grill, sprinkle sugar with cinnamon over it, and rose water.

To serve:
As soon as possible.