Appetizers

Anchoiade

  • 2 2 Oz. cans Flat anchovy fillets
  • 3 cloves Garlic, chopped
  • 2 tablespoons Bread crumbs
  • ~ Freshly ground black pepper, to taste
  • 1 tablespoon Extra Virgin Olive Oil
  • 1/2 teaspoon Wine vinegar
  • 6 slices French bread
  • ~ Water to moisten crumbs

    • 1. Using a mortar and pestle or a foodmill or a blender at low speed, mash the anchovy fillets with the garlic.

    2. Dampen the bread crumbs with a little water and squeeze them dry. Combine the crumbs with the anchovy-garlic mixture, alittle black pepper and one teaspoon ofthe olive oil. Using a wooden spoon, work the mixture to a paste with the vinegar.

    3. Brush the bread slices with the remaining olive oil and spread them with the anchovy paste. Bake under the broiler until very hot. Serve piping hot.

    Makes 6 servings.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Ronald Walton of New York, New York. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!