8 slices day old crusty bread, cut on an angle
2 cloves garlic, crushed Tapenade
D’Avolio EVOO, for drizzling
1/2 cup 2 hearts romaine lettuce
3 tablespoons D’Avolio balsamic vinegar
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves
1/2 teaspoon freshly ground black pepper
Toast bread in hot oven or under broiler. Rub toast with crushed garlic top with tapanade and drizzle with D’Avolio olive oil.
Place D’Avolio balsamic vinegar in a bowl and whisk in 1/2 cup D’Avolio olive oil in a slow stream to combine. Add seasonings and pepper and whisk again to distribute the herbs and spice throughout the dressing. Quarter each romaine heart lengthwise and trim away core. Arrange 1/2 heart, 2 trimmed quarters, on each of 4 serving plates. Top lettuce with 2 garlic toasts. Drizzle toasts and lettuce with 1/4 of the prepared dressing and serve.
1 cup pitted chopped kalamata olives
2 canned anchovy fillets, rinsed and chopped.
In a small bowl combine the olives and anchovies.