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Recipes

Corsican Anchovy and Fig Canapés

From Little Foods of the Mediterranean: 500 Fabulous Recipes for Antipasti, Tapas, Hors d'Oeuvre, Meze and More

Makes 20 canapés; 8 servings

8 salted anchovy fillets, rinsed well and chopped
1 large garlic clove, chopped
½ pound ripe figs, flesh scooped out of peels
Twenty ¼-inch-thick slices French baguette
2 to 3 tablespoons extra-virgin olive oil, as needed

Put the anchovies and garlic in a mortar and mash together with a pestle. Add the figs and continue to pound until mushy. Brush the slices of bread with the olive oil, spread some anchovy-fig relish on top, and serve.

 

 

 

 

(Updated: 10/30/08 SN)


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