© Kana Okada
Anchoïade, a Provençal puree of anchovies, garlic and olive oil, is often slathered on grilled bread or served as a dip. Use any combination of crudités—from thin shavings of spicy black radish to florets of broccoli romanesco, a relative of broccoli and cauliflower. Serve a dry rosé, and see our 7 Rules for Perfect Pairing. More Fast Hors d'Oeuvres
How to Make It
Step
In a mini food processor or blender, puree the anchovies with the garlic. With the machine on, pour in the olive oil until blended. Transfer the anchoïade to a serving bowl; serve with the vegetables.
Make Ahead
The anchoïade can be refrigerated, covered, for up to 4 hours. Process again before serving.
Suggested Pairing
Dry Rosé.
