Anchovy Garlic Spread Recipes

ANCHOVY DIP

Anchovy Dip image

Great with baguette slices, this dip is also wonderful spread on sandwiches or stirred into scrambled eggs.

Provided by Martha Stewart

Yield Makes 1 1/2 cups

Number Of Ingredients 7

Ingredients

2/3 cup extra-virgin olive oil
1/2 cup whole milk
12 garlic cloves, smashed and peeled
16 anchovy fillets
4 cups packed fresh parsley (from 2 bunches)
Ground pepper
2 to 3 teaspoons lemon juice

Steps:

In a small saucepan, bring olive oil, milk, garlic, and anchovy fillets to a simmer over medium; cook until garlic is tender, 8 minutes. Transfer to a food processor and add parsley. Pulse until smooth; season with pepper and lemon juice.

Nutrition Facts : Calories 282 g, Fat 26 g, Fiber 2 g, Protein 5 g, SaturatedFat 4 g

ANCHOVY AND GARLIC TOAST

Anchovy and Garlic Toast image

With just a few high-quality ingredients and less than 10 minutes, you can make this appetizer. "Delicious" doesn't even begin to describe this: If I'm starting with this, then I know the rest of the meal will knock your socks off.

Provided by Antonia Lofaso

Categories appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 large baguette (12 inches), halved crosswise, then lengthwise
1 garlic clove
4 tablespoons extra-virgin olive oil
5 tablespoons high-quality, unsalted grass-fed butter, at room temperature
24 olive oil-packed anchovies, cut in half crosswise on a bias, preferably Cetara
Flaky sea salt, such as Maldon, for serving
2 tablespoons chopped Italian parsley

Steps:

Preheat the broiler. Put the halved baguette on a baking sheet. Rub the cut sides with the garlic clove, then drizzle with the olive oil and spread the butter on evenly.
Place the cut anchovies evenly on the bread and broil until brown and bubbly, about 4 minutes. Cut into 12 even pieces, crunch some salt over the top and sprinkle with chopped parsley.

ANCHOVY GARLIC SPREAD

Anchovy Garlic Spread image

A change from garlic toast. You need to at least "like" anchovies for this one! Serving size depends on how thick or thin you spread the mixture on each slice of bread.

Provided by Rise3834

Categories Spreads

Time 8m

Yield 8 slices

Number Of Ingredients 4

Ingredients

1 can flat anchovy
2 tablespoons olive oil
10 -12 cloves garlic
mozzarella cheese (shredded)

Steps:

Saute' garlic in oil (do not brown).
Add anchovies and cook/saute for a few minutes.
Put mixture in blender or food processor and puree.
Spread onto sliced French, Sour Dough or Italian bread.
Cover each slice with desired amount of cheese.
Place under broiler until the cheese becomes bubbly.
Note: if you are not terribly fond of anchovies (very salty fish) I would put on a thinner spread.

BAGNA CAUDA ( OLIVE OIL, GARLIC, BUTTER AND ANCHOVY SAUCE)

Bagna Cauda ( Olive Oil, Garlic, Butter and Anchovy Sauce) image

From The Stinking Rose restaurant in San Francisco. This is an Italian appetizer dish and the name translates as 'hot bath'. Serve with a good crusty sourdough, breadsticks or your favorite vegetables for dipping, such as bell peppers, zucchini, broccoli, or whole mushrooms. It's typically served as an appetizer, but is also fantastic drizzled over grilled fish or vegetables.

Provided by GaylaJ

Categories Sauces

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 4

Ingredients

1 1/2 cups peeled garlic cloves
1 1/2 cups extra virgin olive oil
2 ounces butter
1 (2 ounce) can anchovies

Steps:

Place all ingredients in an oven casserole, cover and bake at 275F for 1 1/2 hours.
Serve with bread and/or vegetables.

ANCHOVY-GARLIC DRESSING

Anchovy-Garlic Dressing image

Tasting this bold dressing on its own, straight out of the jar, might make your eyes widen. It is very assertive. But don't tone it down thinking there must be an error. The high ratio of potent raw garlic to bright lemon juice to salty anchovy is very much on purpose - once you spoon the dressing over cold braised celery hearts or fennel heads or steamed cauliflower or leafy mustard greens, the ferocity is tamed. If it didn't start so high and assertive, it would become docile rather than perfectly obedient.

Provided by Gabrielle Hamilton

Categories easy, quick, salads and dressings, side dish

Time 10m

Yield 3 cups

Number Of Ingredients 7

Ingredients

4 lemons, juiced and strained (about 3/4 cup)
20 oil-packed anchovy fillets (from one 3.5-ounce jar), drained and minced
9 fresh, sticky, assertive garlic cloves, finely grated using a Microplane
2 teaspoons kosher salt, plus more if desired
1 teaspoon red-pepper flakes
2 cups extra-virgin olive oil
Freshly ground black pepper

Steps:

Place lemon juice, anchovies, garlic, kosher salt and red-pepper flakes in a medium bowl.
Stir (don't whisk) in the olive oil.
Season to taste with salt and several good grinds on the pepper mill for a bright, bracing dressing. Cover, and refrigerate for up to 2 weeks.

Nutrition Facts : @context http, Calories 169, UnsaturatedFat 15 grams, Carbohydrate 1 gram, Fat 18 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 123 milligrams, Sugar 0 grams

BAGNA CALDA (ITALIAN GARLIC-ANCHOVY-SARDINE APPETIZER)

Bagna Calda (Italian Garlic-Anchovy-Sardine Appetizer) image

This is an old Italian recipe passed down by many generations of my family. It's mainly used in small servings, and is great as an appetizer spread on bread or as a dip with vegetables.

Provided by crd5055

Categories Appetizers and Snacks Seafood

Time 35m

Yield 32

Number Of Ingredients 5

Ingredients

1 ½ cups vegetable oil
¾ cup minced garlic
4 (2 ounce) cans anchovy fillets packed in olive oil, drained
3 (4 ounce) cans sardines packed in olive oil, drained
1 cup butter

Steps:

Place the canola oil in a skillet and heat over medium heat. Stir in the garlic, and cook until golden brown, about 5 minutes. Add the butter, anchovies, and sardines. Cook and stir until well blended, 10 to 15 minutes. Serve warm.

Nutrition Facts : Calories 98.6 calories, Carbohydrate 1.1 g, Cholesterol 35.1 mg, Fat 8.6 g, Fiber 0.1 g, Protein 4.5 g, SaturatedFat 4 g, Sodium 301.4 mg

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