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.