by JoanG
View
my 40 recipes »
Photo by JoanG
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!
Kim is a pastry chef & author of the award-winning whole grain baking book Good to the Grain.
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.