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Recipe

Bruschetta with Fig & Walnut Anchoiade

Scott Phillips

Yield: Yields about 3/4 cup topping.

Servings: eight to ten.

Ingredients

  • 3 oz. dried figs (about 8), stems removed, flesh coarsely chopped
  • 1 oz. (1/4 cup) shelled walnut halves
  • 8 to 10 oil-packed anchovy fillets
  • 3 cloves garlic
  • Kosher salt
  • 1/4 cup extra-virgin olive oil
  • 2 tsp. Cognac
  • Freshly ground black pepper
  • 1 recipe Basic Bruschetta
  • Shavings of Parmigiano-Reggiano or aged Manchego made with a vegetable peeler

Nutritional Information

  • Nutritional Sample Size per Tbs.
  • Calories (kcal) : 60
  • Fat Calories (kcal): 30
  • Fat (g): 3.5
  • Saturated Fat (g): 0.5
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 1.5
  • Cholesterol (mg): 5
  • Sodium (mg): 250
  • Carbohydrates (g): 6
  • Fiber (g): 1
  • Protein (g): 2

Preparation

  • Put the figs, walnuts, anchovies, garlic, and 1/4 tsp. salt in a food processor. Process until finely chopped. Add the olive oil, Cognac, and a few twists of pepper and process again to make a somewhat coarse paste.
  • Taste and adjust the seasonings, if necessary. Spread the anchoiade on the grilled bruschetta and top with a few of the cheese shavings.

Reviews

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Reviews

  • hankli | 07/12/2012

    I loved it and so did my guests. A wonderful combination. Something different than the usual. It is a keeper!

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