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

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)