Anchoyade (Hot Anchovy Canape)
2 two ounce cans (approx. 100 g total) flat anchovy fillets
2 garlic cloves, chopped fine
1 tsp tomato paste
1 to 1+1/2 Tbs olive oil
2 tsp lemon juice
Freshly ground black pepper to taste
8 to 10 slices (1/2 in., 1.5 cm) fresh French bread
1 tsp finely chopped fresh parsley.
Drain the anchovies of the oil and soak in cold water for 10 minutes.
Remove from the water and pat thoroughly dry with paper towels. In a small
bowl or mortar, combine the anchovies, garlic, and tomato paste and mash
with a wooden spoon or pestle until very smooth. Dribble the oil in slowly,
stirring constantly, until the mixture becomes thick and smooth. Stir in
the lemon juice and black pepper. Under your oven's broiler toast the
slices of French bread lightly on one side. While the bread is still
warm spread the anchovy mixture on the un-toasted side, pressing it into the
bread with the back of a fork or spoon. Place on a baking sheet and bake
in a preheated 500F (260C) oven for 10 minutes. Sprinkle with parsley and
serve immediately. Serves 4 to 6 as an appetizer.