Gently fold egg whites into lemon mixture, fold until smooth and well blended. Pour mixture into prepared crust. Bake on lowest rack of oven for approximately 45 minutes or until crust and top are golden brown and center of torta springs back when lightly touched. Remove from oven, cool completely on a wire rack. When torta is cool, place on a large serving plate lined with lemon leaves.
Arrange bread slices on cookie sheets.
Bake in a 350o oven until lightly toasted. Using a food processor fitted with a steel blade, chop coarsely the olives, garlic, capers and anchovy fillets. Pour in the olive oil, pulse to blend. Season to taste with salt and pepper. Process until smooth.