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 Little
Foods of the Mediterranean: 500 Fabulous Recipes for
Antipasti, Tapas, Hors d'Oeuvre, Meze and More
by Clifford A. Wright
CORSICAN
ANCHOVY AND FIG CANAPÉES
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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:
01/26/07)
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