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Also called la bagnaroto in Provence, anchoiade- or anchovies pounded to a paste with olive oil and vinegar--is perfect for spiking Caesar salads

12 large anchovy filets packed in salt (about 5 ounces)
1 garlic clove
3 tablespoons extra-virgin olive oil
1 teaspoon red-wine vinegar, or more to taste
leaves from 1 large sprig of fresh thyme
freshly ground black pepper to taste
eight I-inc1/2-thick slices of rustic French bread, grilled or toasted on 1 side

1. Rinse the anchovy filets under cold running water, rub off the salt coating, and soak in a bowl of cold water to cover for 30 minutes. Drain the anchovies, dry on paper towels, and chop them coarsely.
2. Pound the garlic to a paste in a large mortar with a pestle. Add the anchovies, olive oil, vinegar, and thyme leaves, and pound to a smooth paste. Season to taste with freshly ground black pepper. Spread the mixture on the untoasted sides of the french bread, and broil until hot. Serve immediately.

Also called la bagnaroto in Provence, anchoïade -- or anchovies pounded to a paste with olive oil and vinegar -- may be used in two ways. You can spread it on bread and broil it, as this recipe indicates. Or, you can thin it (anywhere from 1/2 to 3/4 cup of good olive oil will do the trick) and use it as a dip for vegetables. If you're making anchoïade, start with serious anchovies -- that is, the ones packed in salt in big tins (you can buy these anchovies in small quantities at Dean & DeLuca). If you use the regular, oil-packed anchovies from the small tins, your anchoïade won't have the correct, meaty texture; it will be too soft. Remember that the salt-packed anchovies do need to be soaked before using. Makes a scant 1/2 cup