Pissaladieres

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

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    784 calories; 47 grams fat; 13 grams saturated fat; 0 grams trans fat; 25 grams monounsaturated fat; 5 grams polyunsaturated fat; 60 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 29 grams protein; 64 milligrams cholesterol; 1642 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Two servings

Preparation

1. Slice off 8 1/2-inch rounds of the bread and toast lightly.
2. Rub each bread slice with a garlic clove half. With a pastry brush, apply a layer of olive oil to each slice.
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.

• 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.

15 minutes