Anchoïade

Begin by pounding the anchovies (with their oil) to a pulp, either using a pestle and mortar or a basin and the end of a rolling pin.

Then pit the olives, chop their flesh up finely and add this to the anchovy mixture along with the chopped onion, tomato and a few drops of wine vinegar.  Stir thoroughly, then add the crushed garlic, tomato puree, oregano, parsley and some freshly milled pepper, and stir again. Then spread the mixture generously on the croutons.  All this can be done in advance.  Then to finish off, pour a few drops of oil over each slice, place them under a pre-heated medium grill for 5 minutes to heat through, and sprinkle with chopped basil before serving.

Why not make your own French Bread? You can watch it being made in the White Breads lesson of Delia's Cookery School Video