Niçoise toasts

• part-baked baguette1 x 150g g

  cut into 24 slices (blitz the ends into breadcrumbs and freeze)

• extra virgin olive oil↗3 tbsp tbsp

  plus a little extra to drizzle

• anchovy fillets↗6

  in olive oil (from a jar or can), drained

• garlic cloves↗2

  crushed

• medium red onion↗½

  finely chopped

• can chopped tomatoes227g g
• tomato purée↗2 tbsp tbsp
• mini capers↗25g g

  drained

• chilli flakes↗½ tsp tsp
• pitted black olives↗12

  ideally Kalamata, drained and halved

• finely grated parmesan2 tbsp tbsp
• baby basil leaves↗

  to serve

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C/180 °C fan/gas mark 6. Arrange the bread slices on a large baking tray in a single layer and drizzle with 1 tbsp extra‑virgin olive oil. Bake for 10‑12 minutes or until dry, being careful not to burn or harden them.

2. 2

   Heat the remaining oil in a medium non‑stick skillet and cook the anchovies, garlic and onion for 3‑4 minutes over low heat until softened, stirring until the anchovies break down. Add the tomatoes, purée, capers and chilli flakes, and simmer over low heat for 10‑15 minutes, stirring regularly, until the sauce thickens. Let cool for 15 minutes.

3. 3

   Once cooled, spread a little tomato sauce on each slice of bread and top with half an olive. Sprinkle with Parmesan, then cover and chill for up to 24 hours until ready to reheat.

4. 4

   Preheat the oven to 200 °C/180 °C fan/gas mark 6. Place the toasts on a parchment‑lined baking tray (or two) and bake for 8 minutes or until heated through. To serve, garnish with basil and a drizzle of extra‑virgin olive oil.