Anchoïade

This Provençal purée of anchovies with garlic and olive oil can be spread on toast or served as a dip. Don't worry if some bones remain in the anchovies - just think of them as added calcium.

Directions

1. The Anchoïade can be prepared up to 4 hours ahead; keep it at room temperature. In a food processor, combine the anchovies with the garlic and pulse until puréed.
2. Blend in the butter.
3. Transfer the mixture to a bowl and stir in the olive oil, a few tablespoons at a time, until incorporated.
4. Stir in the vinegar and season with pepper.
5. To serve, spread the Anchoïade on the grilled bread or put it out in a bowl alongside the toasts.

Note: Salt-packed anchovies are available at Greek and Italian markets, and their flavor and texture are worth the extra fuss. Rinse under running water, then separate each into 2 fillets, discarding the spine and any fins or tail pieces.

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