Name: L’anchoiade (Anchovies on Toast)
Yield: Serves 6
Cuisine: France
Ingredients: 6 slices good white country bread; Black pepper; 2 × 2 oz (50 g) tin anchovies, drained and rinsed; 1 teaspoon wine vinegar; Olive oil

Preparation info

Serves
6

Difficulty
Easy

Appears in

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