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 

Marie Bousquet
June 1998

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Recipe Summary

Yield:
MAKES ABOUT 1 CUP
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Make Ahead

The Anchoïade can be prepared up to 4 hours ahead; keep it at room temperature.

Notes

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.