Anchoiade Tartine Recipes

Steps:

• Spread butter on toasts. Top with anchovies and season with salt; garnish with caper berries.

Steps:

• Coarsely chop anchovies; combine with garlic and oil in a small skillet. Cook over medium-low heat until anchovies melt, stirring while cooking to crush anchovies into a paste.
• Remove from heat. Stir in lemon juice, parsley, and pepper. Serve warm or at room temperature.

Steps:

• In a large bowl, mix together prosciutto chunks, cheese chunks, and sage leaves. Working in batches, pass mixture through the medium die on a meat grinder into a bowl, adding olive oil as you grind mixture; the texture should be like coarse sand. Drizzle mixture with more olive oil, if necessary; stir to combine. Transfer to a small serving bowl and serve with toasts.

Steps:

• Place sun-dried tomatoes in a small bowl; add enough warm water to cover and let stand 30 minutes. Drain and finely chop.
• In a large bowl, mix together walnuts, cheese, thyme, and garlic. Working in batches, pass mixture through the medium die on a meat grinder into a bowl, adding olive oil as you grind mixture; the texture should be like coarse sand. Drizzle mixture with more olive oil, if necessary; stir to combine. Transfer to a small serving bowl and serve with toasts.