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Bruschetta with fig and walnut anchoiade

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Bruschetta with fig and walnut anchoiade

Bruschetta with fig and walnut anchoiade

All of the topping ingredients should be cut into small, manageable pieces. More topping may fall off this way, but it will be easier to eat. Serves 8 to 10; yields about 3/4 cup topping
Ingredients

– For the bruschetta.
– E xtra-virgin olive oil as needed, about 1/2 cup.
– 1 lb. rustic country bread or crusty baguette, sliced 1/2 inch thick (cut baguettes on the diagonal).
– 1 to 2 cloves garlic, peeled and halved (optional) for the topping.
– 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 Shavings of Parmigiano-Reggiano or Grana Padano (shaved with a vegetable peeler), for garnish.

Instructions

Step 1: Make the bruschetta Coat one or two rimmed baking sheets with olive oil and set the bread slices on top in a single layer. Brush the tops with a little more oil and set aside until you’re ready to grill. Light a charcoal fire and heat it until you can hold your hand above the grate for no more than 2 seconds or heat a gas grill to medium high. Grill the bread until one side has dark grill marks or is a deep golden brown all over and then turn to toast the other side. As soon as the slices are done, rub with the cut side of the garlic, if using, and drizzle with more oil.
Step 2: Make the topping 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 bread and top with a few of the cheese shavings.

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