Montbrun Melange: Olive Bread With Basil, Marinated Tomatoes, And Anchovies

• 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

1. Mix the olive oil, vinegar, garlic, salt and pepper in a shallow bowl.
2. Cut the tomato slices in half, and mix with the oil and vinegar mixture. Let stand for 30 minutes.
3. 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.
4. Drain the tomatoes and mound them on top of the ahcovies.
5. Take a bite of your Montbrun Melange, close your eyes, and imagine you are in Provence!

bread, tomato, basil, butter, balsamic vinegar, olive oil, black pepper, anchovies, clove garlic

Taken from food52.com/recipes/5645-montbrun-melange-olive-bread-with-basil-marinated-tomatoes-and-anchovies (may not work)