Anchovy And Olive Bruschetta

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12 slices Italian bread, such as ciabatta, about 3⁄4in (2cm) thick

1⁄2 garlic clove

extra virgin olive oil

3–4 tbsp bottled tomato sauce, or purée

salt and freshly ground black pepper

4 oz (115g) mozzarella cheese, drained, and cut into 12 thin slices

1 tsp dried mixed herbs

6 black olives, pitted and sliced

2 oz (60g) jar or can anchovies in olive oil, drained, and cut in half lengthwise

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