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.
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 and golden. (You can do all this in advance.) Spoon a little anchoiade onto each toast to serve.
© 2002 Jill Dupleix. All rights reserved.