This Provençal puree of anchovies with garlic and olive oil can be spread on toast or served as a dip. Don't worry if some bones remain in the anchovies—just think of them as added calcium.
Slideshow:Fast Hors d'Oeuvres
10 whole salt-packed anchovies (see Note)—rinsed, filleted and coarsely
chopped, or 20 oil-packed anchovy fillets, drained and coarsely chopped
4 garlic cloves, coarsely chopped
2 tablespoons unsalted butter, at room temperature
1/2 cup extra-virgin olive oil
1 1/2 teaspoons aged red-wine vinegar
Freshly ground pepper
Grilled or toasted bread, for serving
How to Make It
In a food processor, combine the anchovies with the garlic and pulse until pureed. Blend in the butter. Transfer the mixture to a bowl and stir in the olive oil, a few tablespoons at a time, until incorporated. Stir in the vinegar and season with pepper. To serve, spread the Anchoïade on the grilled bread or put it out in a bowl alongside the toasts.
The Anchoïade can be prepared up to 4 hours ahead; keep it at room temperature.
Salt-packed anchovies are available at Greek and Italian markets, and their flavor and texture are worth the extra fuss. Rinse under running water, then separate each into 2 fillets, discarding the spine and any fins or tail pieces.
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