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Method :
Pound
the garlic in a mortar, then add the anchovies together with the oil from
the can and pound them until they form a coarse paste. Alternatively,
crush the garlic in a food processor, add the anchovies and process
quickly; the paste should not be too smooth. Stir in the lemon juice and
season to taste with pepper.
Toast
the bread on one side only. Spread the anchovy paste on the untoasted side
of the hot bread, pressing it in well. Lay the slices in a small gratin
dish. Cook at 230C (450F) mark 8 for about 4 minutes or heat the slices
under a moderately hot grill. Serve immediately: the slices may be cut
into small pieces to serve with drinks.
Serves 4 as a starter, or 8 with drinks
This Provencal specialty may be used in a
number of ways. The most usual is to serve it hot, spread on pieces of
toast with drinks or as a light snack. Alternatively, it may be served
with vegetable crudites.
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