Bruschetta with Fig & Walnut Anchoiade
Ingredients
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3 ounces dried figs (about 8), stems removed, flesh coarsely chopped
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1 ounce (1/4 cup) shelled walnut halves
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8 to 10 oil-packed anchovy fillets
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3 cloves garlic
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Kosher salt
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1/4 cup extra-virgin olive oil
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2 teaspoons Cognac
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Freshly ground black pepper
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1 recipe Basic Bruschetta
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Shavings of Parmigiano-Reggiano or aged Manchego made with a vegetable peeler
Basic Bruschetta
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1 pound loaf rustic country bread or crusty baguette, sliced 1/2 inch thick (cut baguettes on the diagonal)
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Extra-virgin olive oil as needed, about 1/2 cup
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Garlic cloves (optional)
Directions
1.
Put the figs, walnuts, anchovies, garlic, and 1/4 teaspoon 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.
2.
Taste and adjust the seasonings, if necessary. Spread the anchoiade on the grilled bruschetta and top with a few of the cheese shavings.
Basic Bruschetta
Coat the bottom of 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 and then turn them to toast the other side.
As soon as the slices are done, rub with garlic, if using, and add a topping.
Now cut the bruschetta into serving-size pieces. Serve right away.
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