Niçoise toasts
Ingredients
- 1 x 150g part-baked baguette cut into 24 slices (blitz the ends into breadcrumbs and freeze)
- 3 tbsp extra virgin olive oil plus a little extra to drizzle
- 6 anchovy fillets in olive oil (from a jar or can), drained
- 2 garlic cloves crushed
- ½ medium red onion finely chopped
- 227g can chopped tomatoes
- 2 tbsp tomato purée
- 25g mini capers drained
- ½ tsp chilli flakes
- 12 pitted black olives ideally Kalamata, drained and halved
- 2 tbsp finely grated parmesan
- baby basil leaves to serve
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