Keith first discovered the anchovy bread from a restaurant in manhattan called Calliope and so we tried to recreate it. We came up with the idea of adding the tomato dip to help balance off this yummy hor d'oeuvre.
Cherry Tomato Dip
10 cherry tomatoes diced
1 clove garlic chopped
2 tbsp extra virgin olive oil
1 tsp chopped parsley
pinch of salt and pepper
Anchovy Bread
focaccia or any type of preferred white bread
tube of anchovy paste
extra virgin olive oil
chopped parsley
For the Anchovy Bread:
1. cut the bread into small pieces
2. smear a tiny bit of the anchovy paste on each piece of bread. (the paste is extremely salty so a very small amount will do, enough to very lightly cover one side of the bread)
3. sprinkle some chopped parsley on the bread
4. heat some extra virgin olive oil in a pan over medium heat
5. fry the pieces of bread on both sides in the oil till golden brown and crispy
serve with the cherry tomato dip.
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