Pissaladieres
- 1 loaf French or Italian bread (stale or fresh)
- 4 garlic cloves, halved
- About 1/4 cup extra-virgin olive oil
- 2 Italian plum tomatoes, sliced
- 8 anchovy fillets (preferably from whole Italian anchovies packed in salt)
- 8 calamata olives
- About 1/4 pound mozzarella cheese (plain or smoked), sliced
- Slice off 8 1/2-inch rounds of the bread and toast lightly.
- Rub each bread slice with a garlic clove half.
- With a pastry brush, apply a layer of olive oil to each slice.
- On each piece of bread, place a slice of plum tomato, an anchovy fillet, 2 olive halves; top with a slice of mozzarella.
- 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)