Jacques Pépin: More Fast Food My Way
Printer-friendly recipe [pdf]
This is an appetizer for anchovy aficionados. My wife adores this spread on pasta, toast or, as I suggest here, on cheese. —Jacques Pépin
Put the contents of a 2-ounce can of anchovies in a food processor or mini chopper. Add 1/4 cup whole almonds, 1 garlic clove, 1 washed and quartered white mushroom, 3/4 cup diced (1/2-inch) country bread (preferably from a day-or-two-old loaf ), and 3 tablespoons best-quality olive oil. Process until the mixture is coarsely chopped. Cut 1/4-inch-thick slices from a firm cheese like Gruyère, Manchego, or provolone. Cut the slices into 1-inch squares. Spoon about 1 teaspoon of the anchovy spread on each square of cheese, garnish with sliced almonds, and serve.
Makes about 20 small canapés