Last week I told you about an idea to serve little bowls of varied prepared vegetables to start a meal and gave the recipes for some minty peas with prosciutto and some asparagus and pecorino cheese. The third dish in the photo was actually a simple preparation of anchovies with croutons (apologies to the vegetarians). Here is the recipe...
Anchovies with Breadcrumbs & Scallions
makes 8 servings
6oz marinated anchovies
2oz day-old bread, or two 3/4-inch thick slices
2 teaspoons olive oil plus 1/4 for drizzling
1/2 garlic clove
2 whole scallions, julienned
Preheat oven to 400° F.
Remove crusts from bread and cut into bite-sized croutons.
Rub garlic in bottom of a small oven-safe skillet, add 2 teaspoons olive oil. Rub croutons in oil until they absorb it all. Bake for 7-10 minutes or until deep golden brown. Remove and set aside.
Slice anchovies in thirds. Toss with scallions. Divide into small cups, ramekins or bowls between 4 and 8 ounces and nestle in the croutons.