Pissaladieres

  1. Slice off 8 1/2-inch rounds of the bread and toast lightly.
  2. Rub each bread slice with a garlic clove half.
  3. With a pastry brush, apply a layer of olive oil to each slice.
  4. On each piece of bread, place a slice of plum tomato, an anchovy fillet, 2 olive halves; top with a slice of mozzarella.
  5. Place on a baking sheet and broil 2 to 3 minutes, or until the cheese bubbles and the toast threatens to ignite and burst into flames.

italian bread, garlic, extravirgin olive oil, italian plum tomatoes, anchovy, olives, mozzarella cheese

Taken from cooking.nytimes.com/recipes/3422 (may not work)

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