A canapé is a small single-bite appetizer that is made with bread or toast. It’s the French word for sofa and based on the analogy that food sits on toast, like people sit on a sofa.Every apéritif needs a little salty nibble to be complete, but don’t let the thought of anchovy deter you from this umami-rich canapé that will make your taste-buds glad you gave in. Roasting the garlic transforms it from deliciously offensive to sweet and mellow deliciousness. The anchovy adds a salty balance and disguises itself in a way that will convert you for sure. Toasted pine nuts top it off for a complete and satisfying bite.
The recipe has three components. All components can be made ahead of time.
Make the anchovy butter, brush it on the cut bread, and toast in the oven. You can cut the bread into small bite-sized canapés or, slice a baguette for a larger and more rustic appetizer portion.
Roast the garlic with olive oil and fresh thyme until soft (approximately 40 minutes).
Toast the pine nuts until golden brown.
Anchovy Toasts with Chickpea Puree, Roasted Garlic, & Thyme Recipe
Makes approximately 40 bite-size canapés
For the anchovy toasts:
6 anchovy filets in extra virgin olive oil or packed in salt and rinsed
6 tablespoons melted butter or extra virgin olive oil
6 slices of thinly slice white bread, frozen*, or 1 French baguette
For the roasted garlic:
1 head of garlic
Olive oil for drizzling
Sprig of thyme
For the chickpea puree:
1-10 ounce can (284 g) garbanzo beans, drained and rinsed
1/4 cup (60 ml) extra virgin olive oil
3 anchovy filets
1 tablespoon sherry vinegar
4 medium roasted garlic cloves (recipe follows)
1/2 teaspoon finely chopped fresh thyme
1-1/2 teaspoon finely chopped flat-leaf parsley
1 tablespoon orange juice
salt to taste
1/2 cup (65 g) toasted pine nuts (procedure follows)
Zest from one orange
To make the anchovy toasts:
1 Preheat oven to 350ºF (175ºC). In a small bowl or mini-food processor, mash the anchovy filets. Add the melted butter or extra virgin olive oil and mix until thoroughly blended.
2 Stack three slices of the frozen bread and cut off the crusts to create a square. Lightly brush each side of the bread with the anchovy mixture. Re-stack the bread and cut it into 8 small triangles by first cutting the bread in half vertically, horizontally, and then on the two diagonals. Repeat with the remaining 3 slices. Or, for a less fussy and more rustic version, cut a baguette into 1/4 inch slices.
*Freezing the slices of bread will make it easier to cut.
3 Place the bread on a sheet pan lined with parchment paper or a silpat. Bake for 10 minutes or until lightly browned. Turn the bread over and bake for an additional 5 minutes or until golden brown. Note: Anchovy toasts will keep for several days in an airtight container.
To roast the garlic and toast the pine nuts:
1 Preheat oven to 375ºF (191ºC). Remove the outer lose skins of the garlic head. Cut off approximately 1/3 of the top so that each garlic clove is exposed. Place in a small oven-proof container or on a sheet of aluminum foil large enough to wrap around the head. Drizzle olive oil over the top, enough to generously coat each clove. Place the sprig of thyme on top. Cover with aluminum foil. Roast approximately 40 minutes or until the head looks golden and the cloves are soft enough to mash.
2 In a small heated skillet, add the pine nuts and cook over a medium heat, shaking frequently, until golden brown.
To make the chickpea puree:
In a food processor, add all ingredients (except the pine nuts and orange zest), and blend until completely smooth. Spoon approximately 1 teaspoon onto each anchovy toast. Top with several toasted pine nuts and some orange zest.
Enjoy with The Sherry Noisette Apéritif.
As seen in JNSQ style magazine for iPad.
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