Tartine from Provence

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1 long baguette or 4 little ones

Garlic cloves, halved

12 fine black olives, stoned

1 red pepper, sliced

Cooked French beans

2 large tomatoes, chopped

4 anchovy fillets

2 tablespoons delicious olive oil

1 teaspoon lemon juice or wine vinegar

Salt and freshly ground black pepper