Anchoiade Toasts

Name: Anchoiade Toasts
Yield: Serves 6 to 8
Ingredients: 24 canned anchovy fillets in oil (2 small cans), drained; 2 tbsp tomato purée (paste); 4-5 tbsp extra virgin olive oil; 1 tbsp orange juice; 2 tbsp tomato purée (paste); 2 garlic cloves, peeled; freshly ground black pepper; 1 baguette

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Simple Food

By Jill Dupleix

Published 2002

About

Provençal anchovy paste has a strong and sunny flavour that makes it the perfect appetizer to have on toasted baguette with drinks in the sunshine. It is also delicious on hard-boiled eggs, or drizzled over roasted vegetables.

Ingredients

24 canned anchovy fillets in oil (2 small cans), drained
2 tbsp tomato purée (paste)

Starter
Pescatarian
Spicy

Method

Using a pestle and mortar, pound the anchovies, tomato puree and garlic until smooth. Add the olive oil, drop by drop to begin with as you continue to pound, until you have a thick paste. Then add the oil by the teaspoonful, until the mixture is smooth and glossy. Beat in the orange juice and some pepper.

Finely slice the baguette into 20 or so slices, and grill on both sides until dry