Anchoïade toasts with roasted tomatoes and capsicum

AT A GLANCE

  • Serves 4 people

Anchoïade is an addictive Niçoise spread that keeps well in the fridge and can be used in countless ways. Slathering it over hot toast is a great way to enjoy it, and it makes an excellent dip for crudités such as fresh witlof leaves.

  • 600 gm assorted small tomatoes on the truss
  • 2 tbsp olive oil
  • 2 red capsicum
  • 1 full-length sourdough baguette, split lengthways, then crossways
  • To serve: wild rocket or dandelion salad
  •  
  • Anchoïade
  • 3 egg yolks
  • 2 small garlic cloves, crushed
  • Juice of ½ lemon
  • 320 ml olive oil
  • 90 gm anchovy fillets, rinsed, patted dry and chopped
01   For anchoïade, process egg yolks, garlic and lemon juice in a blender until smooth, then gradually add olive oil in a thin steady stream until incorporated and mixture is thick (be careful, mixture will split if oil iss added too quickly). Blend in anchovy a little at a time until smooth, then season with black pepper and refrigerate.
02   Preheat oven to 200C. Place tomatoes on a tray, drizzle with olive oil and roast until blistered and soft (12-14 minutes).
03   Char capsicum over the flame of your stove or on a barbecue until blistered (5-10 minutes), then transfer to oven and cook until tender (15-20 minutes). When cool enough to handle, peel, core and thickly slice.
04   Spread anchoïade over baguette, top with capsicum and tomatoes, and serve with wild rocket or dandelion salad.

Topics:

SPRING, EGGS, TOMATOES, SNACK, CAPSICUM, GARLIC, DRINK SUGGESTION, BREAD, FRENCH, ANCHOVIES

Recipe:

LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

CLAIRE DELMAR

Drinking Suggestion:

BANDOL ROSÉ. , suggested by MAX ALLEN

FEATURED IN

Oct 2014

Oct 2014

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