- 1 baguette, fatter in size, cut on a bias into 1/2-inch slices, makes about 10-12 slices
- 4 tomatoes, sliced
- 2 cloves garlic, grated
- EVOO Extra Virgin Olive Oil, for drizzling
- Salt and pepper
- 2 tablespoons anchovy paste
- 3 tablespoons store-bought olive tapenade
- 2 to 3 tablespoons capers, chopped
- A handful of parsley, chopped
Hold your serrated knife on a 45-degree angle and slice, keeping your knife on that angle; just like slicing a flank steak or London broil. Drizzle bread slices with EVOO and season with salt and pepper. Place under the broiler for about 30 seconds on each side. Keep a close eye on it, because if you're like me, you've burned one too many loaves of bread!
Serve small toasts with various store-bought toppings, such as hummus, pesto, olive tapenade, bresaola, and sundried tomato spread.
For the Puttanesca Topper:
Preheat oven to 400F.
Place tomatoes on a cookie sheet and grate the garlic over them. Drizzle tomatoes with some EVOO and season with some salt and pepper. Transfer cookie sheet to the oven and roast tomatoes for 8-10 minutes, until the tomatoes start to burst. Remove from the oven, and rough chop the tomatoes.
In a shallow bowl, whisk anchovy paste with a drizzle or two of EVOO. Stir in tomatoes, olive tapenade, capers and parsley.
Serve on top of crostini.