Anchoiade

Recipe By:
1989
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  • Yield 2 Servings
  • Level Medium

This paste is simply eaten on toasts.
 

Ingredients

  • 12 large anchovy fillets packed in salt (about 5 ounces)
  • 1 garlic clove
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon red-wine vinegar, or more to taste
  • 1 large sprig of fresh thyme leaves
  • Freshly ground black pepper to taste
  • Eight 3/4 inch thick slices of rustic french bread, grilled or toasted on 1 side
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Directions

  1. 1. Rinse the anchovy fillets under cold running water, rub off the salt coating, and soak in a bowl of cold water to cover for 30 minutes. Drain the anchovies, dry on paper towels, and chop them coarsely.
  2. 2. Pound the garlic to a paste in a large mortar with a pestle. Add the anchovies, olive oil, vinegar and thyme leaves, and pound to a smooth paste. Season to taste with freshly ground black pepper. Spread the mixture on the untoasted sides of the French bread, and broil until hot. Serve immediately.