The Fishy Fishy Taste

Sort Of Anchoiade

The recipe for today is not one that everyone will be happy with. It might make some people run to the bathroom, just reading about it. For me, though, it's a pretty magical thing.

I'm fond of strong flavors. I like subtlety, yes, and well-thought out combinations. Chilled pea soup with mint. Vichysoisse with toasted leeks. Bernaise. These are fine things and I love cooking and eating them. Speaking for myself, though, I prefer the nuclear options, and anchoiade is one of them.

Chop 1 can anchovies with 5 cloves garlic, put in tiny bowl. Add 1 tsp lemon juice, 1 teaspoon red chili flakes, and enough extra-virgin olive oil to form into a paste. Mix it up. Let sit.

Cut half a thin banguette into slices approximately .25-.5" thick. Brush both sides with olive oil, then put on foil-lined baking sheet and broil until toasted. Turn the bread slices and repeat with the other side. Keep an eye on them because toasty brown turns to char very fast under a hot broiler.

Put .5 tsp anchovy mixture on each baguette slice. Use more anchovy mixture per slice depending on the design tolerances of your guests' taste buds.

To provide some relief, alternate this with another topping like bruschetta, chevre, or pseudorissa.