This is a recipe we have taken straight from Larousse Gastronomique. Apart from being a great way of using figs that are not in perfect condition, it is utterly delicious on any kind of toasted bread and is simple and quick to make.
Spread thickly on char grilled bread, a little finely sliced onion is also nice, and a drizzle of your best extra virgin and everyone will be in heaven.
We also love it on our Vintage Bread…minus the onion! It goes wonderfully with the gritty spiciness of this delicious bread that is made but once a year.
In a mortar and pestle, pound to a paste 20g peeled weight garlic [no sprouting germ], 30g Ortiz anchovies..then add 200g peeled weight ripe figs that have been mashes with a fork and a generous amount of freshly, and coarsely ground black pepper.