Almond and Fennel Anchovy Spread Served with Croutons

Preparation info

  • Difficulty


Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

  • About

An unusually refreshing spread on toast, a fine dip for raw vegetables, and a fragrant sauce for Pâtes aux Oeufs.


  • 2 to 3 tablespoons olive oil
  • 1 cup finely chopped almonds
  • 12 anchovy fillets, chopped
  • 1 fennel bulb, chopped
  • 2 leaves fresh mint or basil, minced (optional)
  • 6 slices firm white bread
  • fennel leaves, finely chopped


Using a mortar and pestle* and adding a little olive oil, mash the almonds, anchovies, fennel, and mint or basil to make a paste. Mash only a portion of these ingredients at a time, transferring each batch of paste to a bowl.

Toast the slices of bread under the broiler, turn them over and sprinkle with a little olive oil and let them cool. Thickly spread the toasted bread with the paste and cut each slice in four triangles. Sprinkle with fennel and serve.


If you use this sauce with warm pasta, add 3 tablespoons of olive oil to the sauce, stir, and pour over the pasta.

* If a food processor is used, start with the almonds or the fennel.