- 1/2 pound grilled eggplant, sliced 1/4-inch thick and drizzled with olive oil
- 8 white anchovies
- 2 large portobello mushrooms grilled and marinated in olive oil, balsamic vinegar, garlic and basil
- 1 head roasted garlic
- Toasted French bread slices
- Arrange all ingredients on a large platter and serve at room temperature.