Crostini Con Salsa Puttanesca (Crostini With Fresh Puttanesca Sauce)

• 2 large, ripe heirloom tomatoes
• 2 tablespoons good extra virgin olive oil, plus extra for finishing
• 3 tablespoons dry-cured black olives (you can also use kalamata), pitted & roughly chopped
• 1 tablespoon salt-packed capers, rinsed & roughly chopped
• one pinch hot chili flakes
• 4 - 6 thick slices ciabatta bread or sweet batard
• 2 garlic cloves, split in half lengthwise
• 6 - 12 oil-packed anchovy fillets, drained

1. Cut each tomato in half horizontally. Place a box grater into a large bowl. Grate the tomato, cut side towards the grater, so the flesh of the tomato is grated off and the skin remains. Discard the leftover tomato skins.
2. Add the extra virgin olive oil, chopped olives, capers and hot pepper flakes to the grated tomatoes and stir to combine. Taste and adjust the seasonings as necessary (note: don't over salt the sauce because you'll be topping the crostini with a couple briny anchovies). Set aside.
3. Toast or grill the bread until it is lightly charred. Rub each crostini with the split garlic cloves.
4. Spoon a layer of the reserved fresh puttanesca sauce over each crostini and garnish with a couple anchovy fillets and an extra drizzle of extra virgin olive oil (if desired). Serve immediately.

tomatoes, olive oil, drycured black olives, salt, hot chili flakes, bread, garlic, oil

Taken from food52.com/recipes/61917-crostini-con-salsa-puttanesca-crostini-with-fresh-puttanesca-sauce (may not work)