place 12 melba toast on a baking pan.
preheat oven to 400.
spread 1 tbsp whipped dressing over each melba toast.
grade chedder cheese.
top each melba toast with enough cheese as desired.
cook for 5 to 10 minutes in oven or until cheese is melted.
note. you can also try vegetable melba toasts, or cooking them on a plate in the microwave until the cheese melts.
Place cucumber slice on a round toast bed or Wheat Thin.
In the center of the cucumber, squeeze a small circle of anchovy paste.
Press a stuffed olive slice into the paste.
br>Mix well.
Add anchovy paste and stir through. The
oaf. Place a piece of anchovy and either a black or
rocessor, combine cucumber, buttermilk, garlic, anchovy, scallions, jalapeno, fresh herbs, sherry
evelop. Serve with grilled bread, toast or bread sticks. The spread
green onions, garlic, grated ginger, anchovy filet, sesame oil, fish sauce
Cut bread into attractive shapes and toast.
Spread with butter and place an anchovy on each piece.
On top of each, place a caper flower (made by opening out the petals of each caper with a sharp knife).
Cut a tiny piece of pimiento and place in center of the caper flower.
utmeg, then drizzle over the anchovy essence.
Lastly, lay the
Mix beans, oil, parsley, onion, lemon juice, garlic and pepper in a small bowl, making make 1 cup spread. Spoon a bit on each slice of toast and top each with 2 anchovies.
Nutritional Information Per Serving: Total Fat 4g; Saturated Fat 1g; Cholesterol 5mg; Sodium 330mg; Total Carbohydrate 23g; Dietary Fiber 2g; Sugars 2g; Protein 6g.
Cut out root ends and chop finely, tops and all, to make scallions.
Combine mayonnaise, garlic and chopped parsley.
Add to mixture the anchovy paste.
Combine and add sour cream and vinegar. Add lemon juice to thin mixture.
Add Roquefort or Blue cheese, crumbled.
Season with pepper (no salt; anchovy paste is salty). Chill.
Will keep for 1 month.
Use as salad dressing or on crackers or tomato aspic.
Combine anchovy fillets with garlic in a food processor and pulse several times to form a paste. Process mayonnaise, Parmesan cheese, half-and-half, lemon juice, Dijon mustard, and Worcestershire sauce with anchovy mixture until dressing is creamy. Refrigerate for 1 hour or more before serving.
Combine olive oil, lemon juice, parsley, onion, garlic, and pepper. Beat together to combine.
Heat 1/4 inch oil in a skillet. Fry bread slices until golden and crisp clear through. Drain on paper towels. (Tapas may be prepared ahead to this point).
Spread about 1 teaspoon dressing on each slice of bread. Divide anchovy fillets evenly between slices of bread. Serve at room temperature.
Add the pine nuts and toast until golden brown. They will
ith the olive oil and toast (dry) the slices in the
In a food processor or blender, put 2 whole eggs and the yolks from the remaining 2 eggs.
(Reserve the whites for another use.) Add Worcestershire sauce, Tabasco, dry mustard and the garlic cloves.
Blend and with the machine running, add the lemon juice, then slowly drizzle in the olive oil.
Next, with the machine running, add the anchovy fillets and Parmesan.
Put the lettuce and croutons in a salad bowl and toss with enough dressing to coat.
Makes 4 cups.
Saute garlic and onion in oil until onion is transparent and set aside. Cut tomatoes into chunks and combine with olives, parsley, basil, and peppercorn and set aside.
Top dough crust with onions, tomato mixture, and goat cheese. Drain anchovies (reserving oil) and add to pizza. Drizzle with anchovy oil. Bake in preheated 500\u00b0 F oven on pizza stone for 8-10 minutes or until crust is golden brown. Remove from oven and cool on a wire rack for 2-3 minutes before cutting into wedges and serving.
eeded.
Make the French toast batter: In a bowl, mix
nd nutmeg. Set aside.
Toast bread. Cut slices in half
ours.
Prepare the garlic anchovy crumbs just before serving. Heat