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Ingredients
1 loaf French or Italian bread (stale or fresh)
4 garlic cloves, halved
About ¼ 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 ¼ pound mozzarella cheese (plain or smoked), sliced
Nutritional analysis per serving (2 servings)
84 grams carbs; 64 milligrams cholesterol; 902 calories; 26 grams monosaturated fat; 6 grams polyunsaturated fat; 14 grams saturated fat; 48 grams fat; 4 grams fiber; 2077 milligrams sodium; 33 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Slice off 8 ½-inch rounds of the bread and toast lightly.
- Step 2
Rub each bread slice with a garlic clove half. With a pastry brush, apply a layer of olive oil to each slice.
- Step 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.
Private Notes