this fellow smelt my feet without adequate compensation

hi :)

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

Heat oven to 200C. Place the bread slices on a large baking tray in a single layer and drizzle over 1 tbsp extra virgin olive oil. Bake for 10-12 mins or until dry, taking care not to let them burn or become too hard.

Heat the remaining oil in a medium non-stick frying pan and cook the anchovies, garlic and onion for 3-4 mins over a low heat until well softened, stirring until the anchovies break up. Add the tomatoes, purée, capers and chilli flakes, and cook over a low heat for 10-15 mins, stirring regularly, until the sauce is thick. Leave to cool for 15 mins.

Once cool, spread a little tomato sauce on each piece of bread and top with half an olive. Sprinkle with the Parmesan

Heat oven to 200C. Put the toasts on a parchment-lined baking tray (or two) and bake for 8 mins or until hot throughout. To serve, garnish with basil and a drizzle of extra virgin olive oil.

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I would like to address the lies and slander committed on this page by one Erosenin on 11/6/2022 around 9:12pm CT. They are false :)