Anchoiade Toasts

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

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