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1
In a small saucepan, slowly heat the olive oil to 350 degrees F over medium heat.
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2
While the oil heats, thinly slice the garlic on a mandoline or with a sharp knife.
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3
Once the oil comes to temperature, turn down the heat and carefully add the sliced garlic, being sure to stir so that it will not boil over.
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4
Fry until golden brown, then remove using a slotted spoon and let cool on a paper-towel-lined plate.
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5
Season with salt and freshly ground black pepper.
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6
To store, transfer garlic chips to a new paper towel in an airtight container.
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7
These little treats will stay crispy for up to 3 days.
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8
Preheat the oven to 350 degrees F. Slice the focaccia as thinly as possible.
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9
(Its easier if you freeze the bread first or use day-old bread.)
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10
Place bread slices on a baking sheet.
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11
Brush both sides with olive oil and season with salt and pepper.
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12
Bake for about 3 minutes, or until golden brown and crispy.
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13
Let cool, and serve 2 per person with the tartare.
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14
Combine heart with the chile, onion, capers, olives, lemon zest, and tomatoes in a nonreactive bowl.
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15
Gently mix, being careful not to break up the tomatoes, until well combined.
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16
Add the olive oil, vinegar, and herbs and mix to coat.
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17
Season with salt and black pepper, then taste and adjust the seasoning.
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18
To serve, divide the meat mixture between 8 cold plates.
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19
Drizzle with extra-virgin olive oil.
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20
Sprinkle with crispy garlic chips and serve with focaccia crackers.
