Keith Floyd

L’anchoiade

Anchovies on Toast

Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
top 1000Floyd on France
Floyd on France

By Keith Floyd

Published 1987

  • About

If you purée some stoned black olives into the following mixture, you have Tapenade – a pungent paste to spread on sticks of celery, or to stuff hard-boiled eggs with, or just to spread on to hot toasted country bread to nibble with an aperitif.

Ingredients

  • 2 × 2 oz (50 g) tin anchovies, drained and rinsed
  • Olive oil
  • 1

Method

Mash the anchovies in a pestle and mortar with approximately 2 tablespoons olive oil. Add the vinegar and mix well. Spread the mixture on the bread and arrange on a baking sheet. Drizzle a little oil on e