Bruschetta with Fig & Walnut Anchoiade

Bruschetta with Fig & Walnut Anchoiade
Photo by Scott Phillips

Ingredients

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

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network