Title: Fig and Anchovy Crostini
Categories: Fruit
Yield: 6 Servings

6		Figs; quartered
1	cl	Garlic
3		Oil-packed anchovies; rinsed
1		Baguette; sliced in 1/4-inch
		. rounds
3	tb	Olive oil
		Freshly ground black pepper
1	tb	Capers; rinsed
		*OR*
		Freshly grated Parmesan
		. cheese

Place the figs, garlic and anchovies in a food processor, and pulse until just blended. Toast the bread slices on both sides, and brush with olive ol. Spread about 1 Tbsp of fig mixture on each slice, and grind a bit of black pepper over the top. Garnish with a few capers. Serve immediately. (This is also good with a shaving of Parmesan instead of the capers.)

Makes 6 servings.

Nutritional Information: per serving: 230 calories, 9g fat, 5g protein, 35g carbohydrates, 2mg cholesterol, 415mg sodium

** The New York Times - Living Arts section - 3 January 1996 **

Scanned and formatted for you by The WEE Scot -- paul macGregor

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