Roast the pine nuts in the pan until light brown and leave to cool. Rinse and dab the anchovy fillets briefly under cold water. Pluck the parsley leaves and coarsely chop them with the basil leaves, pine nuts, olives and anchovy fillets.
Now put everything in the blender, finely puree with the butter and season with the pepper. Cut the ciabatta or flûte into slices and roast and spread the cream on top or serve with it.
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