This recipe is a take on the Niçois classic, bania cauda, in which raw vegetables are dipped into anchoiade.
This version consists of toasted bread, topped with green olive anchoiade.
Unlike the classic version, I add some breadcrumbs soaked in cream to mellow everything and I thicken the mixture by whisking in olive oil to bring together the olives and anchovies. If you leave out the breadcrumbs, the mixture tends to separate. Besides, it helps make the texture creamy.
I'm top the toasts with tomatoes, confit tomatoes, cauliflower, celery, olives, small artichoke slices... whatever you find on the market that can be eaten raw.
- soak the breadcrumbs in some cream;
- in a mortar, mash together the anchovies, green olives and breadcrumbs to form a paste;
- whisk in the olive oil to bind everything;
- grill the bread slices; spread the mixture on the toasts;
- top with a few little vegetables and a marinated sardine.
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