Ingredients

The following ingredients have 4 Servings
  • 1 sliced sourdough bread (or other sturdy bakery style bread (I like Trader Joe's sourdough bread))
  • 1 1/2 teaspoons butter
  • 4 medium heirloom tomatoes (or beefsteak or other ripe tomatoes)
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon fresh cracked black pepper
  • 1/2 cup Italian parsley
  • 6 chives (cut into 1/2" pieces)
  • 1 tablespoon fresh dill
  • 1/2 cup Cerignola or Castelvetrano olives (with pits)
  • 1 lemon
  • 2 tablespoons extra virgin olive oil
  • 4 thin slices prosciutto or serrano ham (torn into strips and pieces)
  • 1/3 cup creamy anchovy dressing (recipe on this site)

Instruction

  • Preheat the oven to 325°.
  • Remove the crusts from the bread and tear into large chunks. Place the bread in the bowl of a mini food processor and add the butter. Pulse several times until you have large, irregular bread crumbs. Transfer to a baking sheet and bake for 10 minutes. Stir the breadcrumbs and cook for an additional 10 minutes or until golden and very crispy. Set aside to cool. (
  • Arrange a wire rack over a rimmed baking sheet and set aside.