Anchoiade

• 1/3 cup blanched whole almonds
• a 2-ounce can flat anchovies, rinsed and patted dry
• 3 garlic cloves
• 1 shallot, quartered
• 3 tablespoons olive oil
• 1 tablespoon red-wine vinegar
• 1/4 teaspoon herbes de Provence or dried Italian seasoning, crumbled
• 1 tomato, seeded and chopped fine (about 3/4 cup)
• 1 red bell pepper, chopped fine (about 3/4 cup)
• 3 tablespoons finely chopped fresh parsley leaves
• French bread toasts as an accompaniment

1. In a food processor grind fine almonds with anchovies and garlic.
2. With motor running add shallot, oil, vinegar, and herbes de Provence and blend well.
3. Add tomato, bell pepper, and parsley and pulse motor until just combined, being careful not to puree smooth.
4. Anchoiade may be made 1 day in advance and kept covered and chilled.
5. Serve anchoiade at room temperature on toasts.

almonds, flat anchovies, garlic, shallot, olive oil, redwine vinegar, herbes, tomato, red bell pepper, parsley, bread

Taken from www.epicurious.com/recipes/food/views/anchoiade-11637 (may not work)