1 large bunch basil, picked and cut into chiffonade
1 teaspoon kosher salt, plus more to taste
20 good cracks black pepper
1½ tablespoons lemon juice
¼ cup olive oil
4 marinated Spanish anchovy fillets
½ stick butter
3 tablespoons duck fat
Medium baguette, cut in half lengthwise and split into 4 quarters
20 roast or confit garlic cloves
1 tablespoon smoked honey*
*If you can't find smoked honey, you can make it yourself with a smoking gun or substitute regular honey.
Directions
Cut the tomatoes into wedges and slices of various sizes. This is a fork-and-knife dish, not bruschetta, so keep the pieces substantial. In a mixing bowl, combine the tomatoes, basil, salt, pepper, lemon juice, olive oil and anchovies, and stir to combine. Check for seasoning and set aside.
In a large sauté pan over medium heat, melt the butter and duck fat. Place the baguette slices, cut-sides down, in the fat and fry until golden brown on both sides, flipping occasionally, for 10 to 12 minutes.
While the bread is frying, mash the garlic cloves in a bowl to form a thick paste.
Remove the bread from the fat and smear the garlic mash across it in a thick layer while the bread is still warm. Use all of the garlic. Drizzle the baguette with smoked honey and top with the tomato mixture. Serve immediately.