Bruschetta with Fig & Walnut Anchoiade

RATE IT

read reviews [1]

Serves eight to ten.

Yields about 3/4 cup topping.

To learn more, read:
Making the Best Bruschetta
by Tasha Prysi
from Fine Cooking
Issue 58
Last Edit Date: 3/6/2013 4:40:57 PM

more about:

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): 3.5; Fat Calories (kcal): 30; Saturated Fat (g): 0.5; Protein (g): 2; Monounsaturated Fat (g): 1.5; Carbohydrates (g): 6; Polyunsaturated Fat (g): 1.5; Sodium (mg): 250; Cholesterol (mg): 5; Fiber (g): 1;