Return to Content

Anchovy Canapes

by

Ingredients:

  • two 2-ounce cans flat anchovy fillets
  • 2 medium garlic cloves, chopped fine
  • 1 teaspoon tomato paste
  • 1 to 1-1/2 tablespoons olive oil
  • 2 teaspoons lemon juice or red wine vinegar
  • freshly ground black pepper
  • 8-1O slices French bread
  • 1 teaspoon finely chopped parsley

Instructions:

Drain the anchovies and place in a heavy bowl with garlic and tomato paste. Mash the mixture to a smooth puree. Dribble in the oil, a few drops at a time, stirring until the mixture becomes thick and smooth. Stir in the lemon juice (or vinegar) and pepper. Preheat the oven to 500 degrees F. Brown the bread lightly on one side. While the bread is still warm, spread the untoasted side with the anchovy mixture. Arrange the bread on a baking sheet and bake for 10 minutes. Sprinkle with parsley and serve at once.
Updated Friday, August 17th, 2007
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

reader-survey-2014-600x350