Tuesday, May 11, 2010

Flowers on toast

A quick, delicious lunch of leftovers and terrace herbs.

I sliced some focaccia lengthways, draped a few pieces of fresh mozzarella over them and toasted those in the oven. Then I added the three last anchovies from a jar, along with their hot red pepper, and some sliced Kalamata olives. Crumbled some peppery chive and thyme blossoms over, back in oven for a few minutes, and sprinkled a few more fresh flowers over before eating.

Crunched it up with relish.

2 comments:

  1. holy mother of lunch--i want to eat this now--and i blogged about yesterday's lunch today in which you are mentioned. a psychic lunch connection.

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  2. It sounds tasty enough without the relish. Oh...

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