Anchoiade

Anchoiade

By
From
Encyclopedia of Food and Cookery
Serves
6

This spicy, anchovy and garlic spread is delicious served on hot dry toast or crunchy French bread. Small black olives and crisp radish make an interesting addition to the plate. Use the anchovies packed in rough salt for preference; otherwise, use those tinned in oil.

Ingredients

Quantity Ingredient
20 anchovy fillets, rinsed
2 cloves garlic, crushed
1 tablespoon red wine vinegar or lemon juice
freshly ground black pepper
4 tablespoons olive oil
6 slices white bread
or 12 slices french bread
lemon wedges, red radish and black olives, to garnish

Method

  1. Mash anchovies in a mortar (or use a blender or food processor for this). Add garlic, vinegar and pepper, and drizzle oil in very slowly so sauce does not separate. Sprinkle slices of bread with olive oil, place on a baking tray and toast under a preheated grill for 2–3 minutes or until slightly crisp. Turn over, spread with anchovy paste and return to heat for 3–5 minutes. Cut each slice into 4 triangles and serve immediately while piping hot. Arrange on a platter with lemon, radish and black olives.
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