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Anchoiade

Delicious with a glass of chilled white or sparkling wine, anchoiade may also be served as an after-dinner savoury.

ingredients

serves 4
4 slices brown bread, crusts removed
Unsalted butter
50 g (2 oz) can anchovies in olive oil, drained and soaked in milk for 30 minutes
1 garlic clove, crushed
Freshly ground black pepper

method

1. Toast the bread on one side only and butter the untoasted side. Cut into fingers.

2. Drain the anchovies and pound to a paste with the garlic in a mortar and pestle.

3. Season with pepper to taste and spread onto the buttered toast fingers.

4. Place on a baking sheet and bake in a fairly hot oven (200°C/400°F or Gas Mark 6) for 10 minutes or until hot and crisp. Serve immediately.

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