Anchoyade
Print This Recipe
INGREDIENTS 4 ounces flat anchovy fillets
2 medium cloves garlic, finely crushed
1 teaspoon tomato paste
1 to 1-1/2 tablespoons olive oil
2 teaspoons lemon juice, or red wine vinegar
Freshly ground black pepper
8 to 10 slices French bread, 1/2-inch thick, cut into strips
1 teaspoon finely chopped fresh parsleySoak anchovies 10 minutes in cold water and pat dry with paper towels. Place in a large mortar or heavy bowl with garlic and tomato paste. Pound with a pestle, wooden masher or spoon into a very smooth purée, or use food processor with steel blade.
Dribble the oil in, a few drops at a time, stirring constantly until thick and smooth, like mayonnaise. Stir in lemon juice and a few grinds of black pepper.
Preheat oven to 500 degrees.
Brown bread lightly on one side. While bread is warm, spread untoasted side with anchovy mixture, pressing it into bread with back of fork or spoon. Bake 10 minutes. Sprinkle with parsley and serve at once.
NOTE: - For first course, use whole slices of French bread spread with anchovy mixture.