As you can guess from the name, this recipe should contain anchovies. I’ve included my favourite olives a la grecque instead as I did in the recipe for puttanesca sauce. This makes a gutsy and substantial snack. They would also work as a crouton placed on the top of a bowl of (vegetarian) french onion soup as well.
1/2 red onion, finely chopped
1 small tin chopped tomatoes (drain off most of the juice)
4 olives a al grecque, finely chopped
2 sundried tomatoes, finely chopped
1 small clove garlic, minced
1 tbsp parsley or basil, chopped
1 tbsp olive oil
15cm baguette, sliced into 6 rounds
Mix the onion, tomatoes, olives, sundried tomatoes, garlic, parsley and olive oil together in a bowl.
Season with salt and pepper.
Toast the bread slices on one side under a grill.
When the bread is browned, spread the tomato mixture over the non-toasted side, making sure you take the mixture right to the edge of the bread.
Put under the grill again.
When you can smell the mixture cooking, it’s ready.