The Chef
LUIS BOLLO of Meigas

Servings
Makes about twelve portions.

Ingredients
2 tablespoons aïoli (1 thin slice of garlic puréed with mayonnaise)
12 1/4-inch-thick slices day-old baguette, brushed with oil and fried or toasted until crisp and golden on both sides
12 to 14 fillets of marinated white anchovies (available at Dean & DeLuca)
2 ounces salmon roe (4 tablespoons)
1 tablespoon pitted, minced black olives, preferably Calamata
Extra-virgin Spanish olive oil
2 roma tomatoes, peeled and diced very small (optional)
2 teaspoons thinly sliced chives
12 little sprigs chervil

Cooking Instructions
Spread a little aïoli over each piece of toast. Make a teardrop of the anchovy by bringing the ends together and placing on top of the aïoli. Fill the centers with salmon roe, sprinkle with a few of the chopped olives, and dot with oil. Garnish with tomatoes, chives, and chervil.