Ingredients

Serves 4
500 g boiled and squeezed wild herbs
coarse salt to taste
0.5 clove garlic
chilli pepper to taste, optional
extra virgin olive oil to taste
baguette to taste, sliced
​​mozzarella to taste,
diced sausage to
taste anchovies in oil to taste
hard-boiled eggs to taste, sliced

1-If we use fresh herbs, first clean them by removing the dry leaves and the base of the stems, then wash them well by soaking them and rinsing them a couple of times.

2-We put the herbs to boil in a large pot with water and salt and cook them for 4-5 minutes. If we use frozen ones, the time indicated on the package applies.
3-Once cooked, drain them well and squeeze them.

4-Pour the olive oil into a pan and fry the chopped garlic and chilli pepper.

5-Pour in the boiled herbs and sauté in the pan for 2-3 minutes.

6-Cut the bread (I used a baguette) and toast the slices in the oven on both sides for a few minutes.

7-We take it out of the oven and add our sautéed herbs on top of each slice.

8-Leave some croutons with just the herbs and stuff the others with mozzarella and crumbled sausage. Add a drizzle of olive oil on each one and put them back in the oven for a few minutes.

9-Remove from the oven and add the anchovy fillets and slices of hard-boiled egg to the croutons with only the herbs. Here they are ready: bon appetit!