3 tablespoons extra virgin olive oil 18 slices baguette 6 top-quality canned tomatoes, drained, seeded and chopped, about 1 1/2 cups 6 oil-packed anchovies, drained 2 cloves garlic, roughly chopped 1/4 cup pitted kalamata olives, finely chopped 1 tablespoon drained capers Freshly ground black pepper 16 leaves fresh basil

Step 1 Lightly brush the baguette slices with 2 tablespoons of olive oil. Broil until lightly browned, 2 to 3 minutes.

Step 2 Heat the remaining 1 tablespoon of oil in a medium skillet over medium heat. Add the tomatoes and saute, stirring frequently, for 5 minutes.

Step 3Using a mortar and pestle, mash the anchovies with garlic. Stir them into the tomatoes. Add the olives and capers and cook for 5 minutes, stirring constantly. Season with pepper to taste. Remove the mixture from the heat and let stand 5 minutes.

Step 4Stack the basil leaves and slice crosswise into fine strips.

Step 5Mound about 2 teaspoons tomato mixture onto each baguette slice. Strew with a little basil and serve.

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