Pissaladieres

Name: Pissaladieres
Total time: 15 min
Yield: Two servings
Cuisine: french
Ingredients: 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

By William Grimes

Total Time: 15 minutes
Rating: (0)
Comments: Read comments

Featured in: Food; Night of the Long Knives

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Ingredients

Yield:Two servings

1loaf French or Italian bread (stale or fresh)
4garlic cloves, halved
About ¼ cup extra-virgin olive oil
2Italian plum tomatoes, sliced
8anchovy fillets (preferably from whole Italian anchovies packed in salt)
8calamata olives
About ¼ pound mozzarella cheese (plain or smoked), sliced

Ingredient Substitution Guide

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Preparation

Step 1
Slice off 8½-inch rounds of the bread and toast lightly.
Step 2
Rub each bread slice with a garlic clove half. With a pastry brush, apply a layer of olive oil to each slice.
Step 3
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.

Tip

Toast the rounds lightly, since they have to survive the ordeal by broiler. Topping ingredients are flexible. Basically, hit the bread with everything you've got: sun-dried tomatoes, any kind of olive, capers, bits of red or green bell pepper.