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Delicious with a glass of chilled white or sparkling wine, anchoiade may also be served as an after-dinner savoury.
Servings: 4
Calories: 95


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


  • Toast the bread on one side only and butter the untoasted side. Cut into fingers.
  • Drain the anchovies and pound to a paste with the garlic in a mortar and pestle.
  • Season with pepper to taste and spread onto the buttered toast fingers.
  • 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.
Calories: 95 kcal
Carbohydrates: 14 g
Protein: 6 g
Fat: 2g
Saturated Fat: 1 g
Trans Fat: 1 g
Cholesterol: 9 mg
Sodium: 160 mg
Potassium: 108 mg
Fiber: 1 g
Sugar: 2 g
Vitamin A: 8 IU
Vitamin C: 1 mg
Calcium: 61 mg
Iron: 1 mg
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