Six years ago we rented a house in Provence, near Montbrun Les Bains. One of the joys of the visit was buying fresh vegetables and breads at the local market and using the herbs growing outside the front door. One day I invented this appetizer to go with our evening aperitif, using the ingredients we had on hand that day. I called this treat: Montbrun Melange. - JoanG —JoanG
Test Kitchen Notes
This recipe couldn't be simpler and the ingredients are available all together at their freshest during summer months. It’s a perfect weeknight dinner or lunch and requires no oven or stove — perfect for hot days! The basil was not front and center but the flavors of the bread, the olives, the anchovies, the marinated tomatoes and the basil melt together perfectly. The flavors are rich without being heavy. This recipe could be added to or modified endlessly. I actually made it again with herb focaccia and an olive tapenade and it was great. I also tried adding fromage blanc in lieu of butter on another piece. All winners! This recipe is proof that a cook doesn't need much more than fresh ingredients to put together a satisfying meal. Bravo! - annalea —The Editors
slices good, dark olive bread or other crusty bread
large tomato, cut in thick slices
6 to 8
good-sized basil leaves, otrn in a few pieces
good, unsalted butter
good olive oil
pinch of coarse sea alt a grind of black pepper
anchovies thathave been packed in olive oil, drained
clove garlic, minced
In This Recipe
Mix the olive oil, vinegar, garlic, salt and pepper in a shallow bowl.
Cut the tomato slices in half, and mix with the oil and vinegar mixture. Let stand for 30 minutes.
Toast the bread and spread with butter. Top each silce with two criss-crossed anchovy fillets. Divide the torn basilleaves and place on top of the anchovies on each slice.
Drain the tomatoes and mound them on top of the ahcovies.
Take a bite of your Montbrun Melange, close your eyes, and imagine you are in Provence!
I love food! I love to cook, eat, read about food, write about food, and enjoy meals with friends and family. I have been writing a food memoir for the past decade and am just about done! I epsecially love to create recipes using seasonal and local produce. I love to travel and wherever I go I shop at markets, cook, and try to take a cooking class.