Creamy Anchoïade with Crudités
Anchoiade, a Provencal puree of anchovies, garlic and olive oil, is often slathered on grilled bread or served as a dip. Use any combination of crudites--from thin shavings of spicy black radish to florets of broccoli romanesco, a relative of broccoli and cauliflower. Serve a dry rose, and see our 7 Rules for Perfect Pairing.
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