by JoanG
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my 40 recipes »
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A&M's Testing Notes:
Expand CollapseJoanG's Notes:
Expand2 slices good, dark olive bread or other crusty bread Ask a question about this ingredient
1 large tomato, cut in thick slices Ask a question about this ingredient
6 to 8 good-sized basil leaves, otrn in a few pieces Ask a question about this ingredient
1 tablespoon good, unsalted butter Ask a question about this ingredient
1 tablespoon balsamic vinegar Ask a question about this ingredient
1 tablespoon good olive oil Ask a question about this ingredient
1 pinch of coarse sea alt a grind of black pepper Ask a question about this ingredient
4 anchovies thathave been packed in olive oil, drained Ask a question about this ingredient
Mix the olive oil, vinegar, garlic, salt and pepper in a shallow bowl.
Ask a question about this stepCut the tomato slices in half, and mix with the oil and vinegar mixture. Let stand for 30 minutes.
Ask a question about this stepToast the bread and spread with butter. Top each silce with two criss-crossed anchovy fillets. Divide the torn basilleaves and place on top of the anchovies on each slice.
Ask a question about this stepDrain the tomatoes and mound them on top of the ahcovies.
Ask a question about this stepTake a bite of your Montbrun Melange, close your eyes, and imagine you are in Provence!
Ask a question about this stepAndrea, thanks so much for your great review. I am so glad you liked it and thrilled to have en editor's pick!
Cathy is the author of The Art of Eating In and blogs at Not Eating Out in New York.
bravo! I tested this recipe tonight and I absolutely loved it. very versatile, very French and SO delicious! just in time for tomato season too.