Tuesday, October 27, 2009

Garlic & Anchovy Toasts

Anchovy & Garlic Toasts
From The Provencal Cookbook

Printable Recipe

Prep time: 5 minutes
Cooking time: 5 minutes

Serves: 2 - 4

4 thick slices of rustic bread (I used a crusty flax bread) – you might want to make some extras they are that good!
1 garlic clove, halved
4 anchovy fillets packed in oil or salt (I favor oil)
5 tbsp good quality olive oil
½ tsp red or white wine vinegar
2 tsp flat leaf parsley, finely chopped
Freshly ground black pepper to taste

1. Preheat oven to 250-300°F/125-150°C.

2. Toast the bread slices until crisp and golden. Rub both sides with the cut side of the garlic. Set aside

3. In a small bowl, mash the anchovies. Add the oil and vinegar and combine well. Reserve 1 tsp of parsley for garnish and add the rest to the anchovy mixture. Season with pepper.

4. Spread the anchovy mixture on one side of the toast. Let it sit in a warm oven for 3-5 minutes before sprinkling with the reserved parsley.

Serve at once. It’s awesome with a crisp beer or hearty red wine and some cheese.

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