Anchovies And Lemon On Black Olive Bread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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. Ingredients:
1 loaf black olive bread or whole-wheat sturdy country bread |
about 1/2 cup unsalted butter, at room temperature |
36 to 48 olive oil-packed anchovy fillets |
3 or 4 lemons, halved |
Directions:
1. 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.
2. From Olives, Anchovies, and Capers by Georgeanne Brennan. Photographs by Leigh Beisch. © 2001 Chronicle Books
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