Fig Anchoïade
Ingredients
- ½ cup walnut halves
- 4–5 olive oil–packed anchovy fillets
- 2 cloves garlic
- Leaves from 2 fresh thyme sprigs, chopped
- ¼ teaspoon artisanal sea salt
- 1 cup Fig and Fennel Pollen Jam (Bonne Maman brand Fig Preserves may be substituted)
- ¼ cup extra-virgin olive oil
- 1½ teaspoons sherry vinegar
- Freshly ground black pepper
- High-quality whole-grain crackers, for serving
Equipment
- Mortar and pestle
Instructions
- Preheat oven or toaster oven to 350°F. Spread the walnuts in a single layer in a small, shallow pan and toast until lightly browned and fragrant, 4–5 minutes. Transfer the pan to a wire rack to cool. Using the mortar and pestle, pound together the anchovies, garlic, thyme and salt to a smooth paste. Add the walnuts and pound briefly just until coarsely ground. Stir in the jam, olive oil and vinegar and season with a few grinds of pepper. Taste and adjust the seasoning with salt, if needed. The anchoïade is best the same day it is made, but it can be enjoyed for up to 3 days if covered and kept refrigerated. Bring to room temperature before serving.
