Anchoiade

James Beard

Author and Educator

In James Beard's Treasury of Outdoor Cooking, Beard wrote, "There is no time in the pattern of eating when tidbits and hors d'oeuvre taste quite as good as they do while you are waiting on a terrace or in a garden for a roast to cook on the spit or a chop on the grill." This sweet and savory spread takes just minutes and makes the perfect pre-backyard feast snack.

Yield

10 servings

Ingredients

1 pound chopped dried figs
10 chopped anchovy fillets
1/2 cup chopped pine nuts
1/2 cup chopped parsley
3 cloves garlic
Olive oil as needed
2 loaves French bread

Method

Mix figs, anchovies, pine nuts, parsley, garlic, and olive oil together. Split loaves of bread lengthwise and spread with the mixture. Wrap in foil and heat in the oven. Cut into 1/2-inch slices and serve.

https://www.jamesbeard.org/recipes/anchoiade