Anchoyade
Submitted by senoritamyers
Provençal anchovy paste pounded with garlic and olive oil, spread thick on bread, then baked until golden for rustic French toast that’s salty, garlicky, and completely addictive.
YIELD
6 servingsPREP
10 minCOOK
10 minREADY
20 minThis is the anchovy toast that haunts sunny Provençal markets and wine bars across southern France.
You pound soaked anchovies with raw garlic and tomato paste into a rough, intensely flavored purée, then slowly work in olive oil until it thickens like mayonnaise (the emulsion is key).
Press it into bread, bake at high heat, and watch it bubble and brown into crispy, salty, garlicky perfection that pairs dangerously well with rosé or a cold beer.
Pro Tips
- Soak first: Ten minutes in cold water mellows the salt without washing away flavor.
- Add oil slowly: Drizzling olive oil drop by drop while stirring creates a thick, stable emulsion (rush it and it’ll stay loose).
- Press into bread: Use the back of a fork to really work the paste into the bread’s surface so it doesn’t slide off when baked.
- Serve immediately: These are best straight from the oven while the edges are still crackling hot.
Variations
- Full slices for appetizers: Use whole slices of French bread instead of strips for a heartier first course.
- Add olives: Fold in chopped black olives for a tapenade-style twist.
Ingredients
Directions
Soak anchovies 10 minutes in cold water and pat dry with paper towels.
Place in a large mortar or heavy bowl with the garlic and tomato paste.
Pound with a pestle, wooden masher or spoon into a very smooth purée, or use food processor with steel blade. Dribble the oil in, a few drops at a time, stirring constantly until thick and smooth, like mayonnaise.
Stir in lemon juice and a few grounds of black pepper. Preheat oven to 500 degrees F.
Brown bread lightly on one side. While bread is warm, spread untoasted side with anchovy mixture, pressing it into bread with back of fork or spoon.
Bake for 10 minutes. Sprinkle with parsley and serve at once.
Note: For a first course, use whole slices of French bread spread with anchovy mixture.
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