Pissaladieres
- Total Time
- 15 minutes
- Rating
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Ingredients
- 1loaf French or Italian bread (stale or fresh)
- 4garlic cloves, halved
- About ¼ cup extra-virgin olive oil
- 2Italian plum tomatoes, sliced
- 8anchovy fillets (preferably from whole Italian anchovies packed in salt)
- 8calamata olives
- About ¼ pound mozzarella cheese (plain or smoked), sliced
Nutritional analysis per serving (2 servings)
902 calories; 48 grams fat; 14 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 6 grams polyunsaturated fat; 84 grams carbohydrates; 4 grams dietary fiber; 10 grams sugars; 33 grams protein; 2077 milligrams sodium
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 8½-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