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Bruschetta With Fig & Walnut Anchoiade

Nutrition per serving    (USDA % daily values)
CAL
114
FAT
30%
CHOL
5%
SOD
4%

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Ingredients for 8 servings

2 tsp. cognac

Freshly ground black pepper

1 oz. (1/4 cup) shelled walnut halves

Shavings of Parmigiano-Reggiano or aged Manchego made with a vegetable peeler

1 recipe Basic Bruschetta

8 to 10 oil-packed anchovy fillets

3 oz. dried figs (about 8), stems removed, flesh coarsely chopped

3 cloves garlic

Kosher salt

1/4 cup extra-virgin olive oil

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