My Recipe Box

Bruschetta with Fig & Walnut Anchoiade


Serves eight to ten.

Yields about 3/4 cup topping.

  • To learn more, read:
    Making the Best Bruschetta
  • by from Fine Cooking
    Issue 58

  • 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

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.

nutrition information (per serving):
Size : per Tbs.; Calories (kcal): 60; Fat (g): fat g 3.5; Fat Calories (kcal): 30; Saturated Fat (g): sat fat g 0.5; Protein (g): protein g 2; Monounsaturated Fat (g): 1.5; Carbohydrates (g): carbs g 6; Polyunsaturated Fat (g): 1.5; Sodium (mg): sodium mg 250; Cholesterol (mg): cholesterol mg 5; Fiber (g): fiber g 1;

Photo: Scott Phillips

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

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