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Anchovy Toasts

Diabetic.Foodie's picture
Ingredients
  Dried figs 4 , roughly chopped
  Pernod 1 Tablespoon
  Green tea 4 Tablespoon
  Whole almonds 50 Gram, toasted
  Macadamia nuts 25 Gram
  Spring onions 4 , roughly chopped
  Garlic 2 Clove (10 gm), roughly chopped
  Tarragon leaves 1 Teaspoon
  Dill leaves 1 Teaspoon
  Flat leaf parsley 1 Teaspoon
  Sun dried tomatoes 2 , drained
  Cherry peppers 3 , seeded
  Limes 2 , juiced and zested
  Olive oil 1 Tablespoon
  Whole grain bread slices 4 , toasted
  Canned anchovy fillets 8 , drained, rinsed and sliced in half lengthways
Directions

Preheat the oven to 200°C/400°F/gas mark 6.
Soak the figs in the Pernod and tea for 2 hours.
Combine the figs with the remaining ingredients except the toast and anchovies.
Spread the fig mixture on the toast and cook in the oven for 10 minutes.
Cut each slice into 2 pieces and top with the anchovy fillets.
Eat while hot.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Breakfast
Method: 
Toasted
Ingredient: 
Anchovy
Interest: 
Healthy
Preparation Time: 
140 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
8

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