Niçoise toasts

Ingredients

• 1 x 150g part-baked baguette, cut into 24 slices (blitz the ends into breadcrumbs and freeze)
• 3 tbsp extra virgin olive oil, plus a little extra to drizzle
• 6 anchovy fillets in olive oil (from a jar or can), drained
• 2 garlic cloves, crushed
• ½ medium red onion, finely chopped
• 227g can chopped tomatoes
• 2 tbsp tomato purée
• 25g mini capers, drained
• ½ tsp chilli flakes
• 12 pitted black olives, ideally Kalamata, drained and halved
• 2 tbsp finely grated parmesan
• baby basil leaves, to serve

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