This recipe is more of a guideline for making T.’s version of pissaladiere. This amount will cover four squares of lavash bread.
1 14-oz. can of diced tomatoes
2 tins of anchovies, including oil
1/2 cup pitted black olives, chopped
3 Tbsp. fresh thyme leaves or 1 tsp. dried
2 cloves garlic, chopped
1 cup grated Parmesan cheese
Combine all ingredients and spread onto lavash bread. Bake at 375 until crisped, about 10 minutes.
It began with a last-minute invitation. My friend T. had just finished building his house on an island in the Bahamas. The island shall remain nameless because there are good things about the newly built community and a few not so good things. My assignment: Bring Parmesan cheese, a cocktail shaker, and swim goggles.