Anchovy Toasts Recipe
Ingredients
| 4 dried figs, roughly chopped | ||
| 1 tablespoon Pernod | ||
| 4 tablespoons green tea | ||
| Almonds | 50 Gram, toasted | |
| Macadamia nuts | 25 Gram | |
| 4 spring onions, roughly chopped | ||
| 2 garlic cloves, roughly chopped | ||
| Tarragon leaves | 1 Teaspoon | |
| 1 teaspoon dill leaves | ||
| 1 teaspoon flat-leaf parsley | ||
| Sun-dried tomatoes | 2 , Sun-dried | |
| 3 cherry peppers, seeded | ||
| Juice and zest of 2 limes | ||
| Olive oil | 1 Tablespoon | |
| 4 slices wholegrain bread, toasted | ||
| 8 tinned anchovy fillets, drained, rinsed and sliced in half lengthways | ||
Directions
Preheat the oven to 200°C/400°F/gas mark 6.
Soak the figs in the Pernod and tea for 2 hours.
Combine the figs with the remaining ingredients except the toast and anchovies.
Spread the fig mixture on the toast and cook in the oven for 10 minutes.
Cut each slice into 2 pieces and top with the anchovy fillets.
Eat while hot.
Soak the figs in the Pernod and tea for 2 hours.
Combine the figs with the remaining ingredients except the toast and anchovies.
Spread the fig mixture on the toast and cook in the oven for 10 minutes.
Cut each slice into 2 pieces and top with the anchovy fillets.
Eat while hot.
Chef
