Bruschetta with Fig & Walnut Anchoiade

Bruschetta with Fig & Walnut Anchoiade
Photo by Scott Phillips


  • Freshly ground black pepper
  • ¼ cup extra-virgin olive oil
  • Shavings of Parmigiano-Reggiano or aged Manchego made with a vegetable peeler
  • Kosher salt
  • 1 oz. (¼ cup) shelled walnut halves
  • 3 cloves garlic
  • 2 tsp. Cognac
  • + 3 more ingredients
    • 3 oz. dried figs (about 8), stems removed, flesh coarsely chopped
    • 1 recipe Basic Bruschetta
    • 8 to 10 oil-packed anchovy fillets

Put the figs, walnuts, anchovies, garlic, and 1/4 tsp. salt in a food processor. Process until finely chopped. Add the olive oil, Cognac, and a few twists of pepper and process again to make a somewhat coarse paste. Taste and adjust the seasonings, if necessary. Spread the anchoiade on the grill...

View full recipe at Fine Cooking


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