Anchovies and Lemon on Black Olive Bread
From tinam 16 years ago
- - to make
- Serves 8
On the porch of a house overlooking the Mediterranean at Beaulieu-sur Mer, a Provencal man served me this rustic combination with great flair and aplomb. He had called my friend and said if she would bring black olive bread from her noted village bakery, he would prepare an astonishing appetizer. Read more She did and he did. It's the essence of simple, clean tastes. These are best prepared as you eat them, rather than ahead of time. See less
Ingredients
- 1 loaf black olive bread or whole-wheat sturdy country bread shopping list
- about 1/2 cup unsalted butter, at room temperature shopping list
- 36 to 48 olive oil-packed anchovy fillets shopping list
- 3 or 4 lemons, halved shopping list
How to make it
- Cut the bread into slices a generous 1/4 inch thick. Spread with a little butter, top with an anchovy fillet or two, and squeeze a little lemon juice on top. It's the lemon juice that does the trick. Serve at once.
- From Olives, Anchovies, and Capers by Georgeanne Brennan. Photographs by Leigh Beisch. © 2001 Chronicle Books
The Rating
Reviewed by 4 people-
Oh, this is heavenly. Absolutely wonderful.
notyourmomma
in South St. Petersburg loved it
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Huge fan of this style of eating!! In Greece, this is very common except we use evoo instead of butter.
greekgirrrl
in Long Island loved it
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Hmm Think I will mash the anchovies, and blend with a few other flavors. You have gotten my brain whirling with possibilities. Thanks so much.
tablescape
in loved it
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