Preparation of the anchovies

1. Prepare the anchovies as follows;
2. put the anchovies in a hollow plate; pour some olive oil and lemon juice; add some lemon cubes, a pinch of salt and some thymus; let it marinate for 30/45 minutes;

Preparation of the ‘pesto’ vinaigrette

1. Crush 250 ml of basil in a mortar;
2. add a wisp of olive oil, to make a cream of the mixture;
3. add the dressed tomatoes, and the pine seeds;
4. add enough oil to make a sauce.

Preparation of the roasted pine seeds

Spread the pine seeds in a pan and worm it up on a gentle fire or plate. The principle of the roasting depends on how long it lasts, to exacerbate the taste. The pine seeds dry, they desiccate and brown with time. They are not grilled, grabbed and contracted by an intense heat. Everything is done gently.

Garniture and Final Touches

1. Cut the baguette bread in two; oil it; rub it with garlic and grill it on a very hot pan in order to make it brown and crunchy;
2. put the marinated anchovies on the bread;
Dress the canapés with the marinated anchovies on a plate with a bunch of rocket leaves and a bit of vinaigrette.