Crostini Recipe

Topping: Blanche and peel skins off tomatoes; cut tomatoes crosswise in half and squeeze out seeds; chop coarsely. Save 8 sprigs of basil for garnish and chop coarsely. Peel and finely chop garlic Combine tomatoes, garlic and bail in a bowl. Add a little salt and pepper with the olive oil.

Stir to mix, cover and let stand at room temperature for 30-60 minutes. Meantime, gather anchovy fillets together and chop them crosswise (or chop anchovies in food processor - and olives too, careful not to overprocess them). Stir the olives and anchovies into tomatoes. Taste for seasoning and adjust.

Crostini: Heat oven to 400 degrees F. cut bread into 1/2-inch slices. Spread slices on baking sheet and toast until lightly brown, turning once (5-10 minutes).

Spoon the tomato mixture on toasted bread, spreading roughly. Garnish with a basil sprig.

Serving: arrange the crostini on a platter and serve warm or at room temperature