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
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.