Bruschetta with Fig & Walnut Anchoiade

Ingredients

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

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