Anchoïade with Toasted Goats' Cheese Croutons

It's true that, because of overkill, everybody is tired of sun-dried tomatoes, but now we can buy semi-dried tomatoes, called mi-cuit or sun blush, which are more squashy and succulent, with lots of concentrated tomato flavour.

Serves 4

This recipe is taken from How to Cook Book Two.

Anchoïade with Toasted Goats' Cheese Croutons
 2 oz (50 g) anchovy fillets, drained
 freshly milled black pepper
 2 mi-cuit tomatoes
 1 ripe tomato, skinned
 1 heaped dessertspoon tomato purée
 2 shallots, peeled
 8 black olives, pitted
 2 cloves garlic, peeled
 1 teaspoon fresh oregano
 1 tablespoon roughly torn fresh basil
 1 teaspoon white wine vinegar
For the croutons (makes 12):
 1 oz (25 g) soft goats' cheese
 1 baguettine
 salt and freshly milled black pepper
To garnish:
 basil leaves
 black olives (preferably small Provençal ones)
  Pre-heat the oven to gas mark 4, 350°F
You will also need a baking tray measuring 10 x 14 inches (25.5 x 35 cm).


This is literally made in moments: all you do is place all the ingredients in a food processor, then briefly process until the mixture is chopped roughly.

Store it in a bowl covered with clingfilm at room temperature till needed.

For the croutons, cut the baguettine into 12 slices on the diagonal (about ½ inch/1 cm thick), then spread very thinly with the goats' cheese and season with salt and pepper.

Place on the baking tray and bake on the centre shelf of the oven for 20 minutes, until crisp and golden.

To serve, spread the anchoïade generously on to the baked croutons, garnish with the basil leaves and olives, and serve with something like a well-chilled Provençal rosé.

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