In a pan, place a clove of garlic, olive oil, red pepper flakes, and two anchovies. Sauté until the garlic is golden and the anchovies have dissolved, then add the olives and escarole. Cook until the liquid has reduced.

Toast the pine nuts. Toast the bread and rub it with a clove of garlic. Place a bit of escarole, pine nuts, and an anchovy on each slice. Drizzle with olive oil and serve.