A Beefcake Appetizer Blast from the Past

Adapted from a recipe by
James Beard
James Beard's Treasury of Outdoor Cooking (1960)

"There is no time in the pattern of eating when tidbits and hors d'oeuvres taste quite as good as they do while you are waiting on a terrace or in a garden for a roast to cook on the spit or a chop on the grill."






1 pound chopped dried figs
10 chopped anchovy fillets
1⁄2 cup chopped pine nuts
1⁄2 cup chopped parsley
3 cloves garlic
Olive oil as needed
2 loaves French bread


Anchoiade


Mix figs, anchovies, pine nuts, parsley, garlic, and olive oil together. Split loaves of bread lengthwise and spread with the mixture. Wrap in foil and heat in the oven. Cut into 1/2-inch slices and serve.