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Anchoïade toasts with roasted tomatoes and capsicum

Australian Gourmet Traveller recipe for anchoïade toasts with roasted tomatoes and capsicum.

By Lisa Featherby
  • 10 mins preparation
  • 45 mins cooking
  • Serves 4
  • Print
Anchoïade toasts with roasted tomatoes and capsicum
Anchoïade is an addictive Niçoise spread that keeps well in the fridge and can be used in countless ways. Slathering it over hot toast is a great way to enjoy it, and it makes an excellent dip for crudités such as fresh witlof leaves.


  • 600 gm assorted small tomatoes on the truss
  • 2 tbsp olive oil
  • 2 red capsicum
  • 1 full-length sourdough baguette, split lengthways, then crossways
  • To serve: wild rocket or dandelion salad
  • 3 egg yolks
  • 2 small garlic cloves, crushed
  • Juice of ½ lemon
  • 320 ml olive oil
  • 90 gm anchovy fillets, rinsed, patted dry and chopped


  • 1
    For anchoïade, process egg yolks, garlic and lemon juice in a blender until smooth, then gradually add olive oil in a thin steady stream until incorporated and mixture is thick (be careful, mixture will split if oil iss added too quickly). Blend in anchovy a little at a time until smooth, then season with black pepper and refrigerate.
  • 2
    Preheat oven to 200C. Place tomatoes on a tray, drizzle with olive oil and roast until blistered and soft (12-14 minutes).
  • 3
    Char capsicum over the flame of your stove or on a barbecue until blistered (5-10 minutes), then transfer to oven and cook until tender (15-20 minutes). When cool enough to handle, peel, core and thickly slice.
  • 4
    Spread anchoïade over baguette, top with capsicum and tomatoes, and serve with wild rocket or dandelion salad.


Drink Suggestion: Bandol rosé. Drink suggestion by Max Allen