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Categories:Viewed: 78 - Published at: 4 years ago
Ingredients
- 2 slices good, dark olive bread or other crusty bread
- 1 large tomato, cut in thick slices
- 6 to 8 good-sized basil leaves, otrn in a few pieces
- 1 tablespoon good, unsalted butter
- 1 tablespoon balsamic vinegar
- 1 tablespoon good olive oil
- 1 pinch of coarse sea alt a grind of black pepper
- 4 anchovies thathave been packed in olive oil, drained
- 1 clove garlic, minced
Method
- Mix the olive oil, vinegar, garlic, salt and pepper in a shallow bowl.
- Cut the tomato slices in half, and mix with the oil and vinegar mixture. Let stand for 30 minutes.
- Toast the bread and spread with butter. Top each silce with two criss-crossed anchovy fillets. Divide the torn basilleaves and place on top of the anchovies on each slice.
- Drain the tomatoes and mound them on top of the ahcovies.
- Take a bite of your Montbrun Melange, close your eyes, and imagine you are in Provence!
