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Fig and Anchovy Crostini
6 Figs; quartered
1 cl Garlic
3 Oil-packed anchovies; rinsed
1 Baguette; sliced in 1/4-inch rounds
3 tb Olive oil
Freshly ground black pepper
1 tb Capers; rinsed *OR* Freshly grated Parmesan cheese
Place the figs, garlic and anchovies in a food processor, and pulse
until just blended. Toast the bread slices on both sides, and brush
with olive ol. Spread about 1 Tbsp of fig mixture on each slice, and
grind a bit of black pepper over the top. Garnish with a few capers.
Serve immediately. (This is also good with a shaving of Parmesan
instead of the capers.)
Makes 6 servings.