Anchovy Spread

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Jacques Pepin


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2 oz can of anchovies

1/4 cup whole almonds

1 x garlic clove

1 x washed and quartered white mushroom

3/4 cup diced (1/2-inch) country bread (preferably from a day-or-two-old loaf )

3 tbsp best-quality olive oil

1/4 inch thick slices from a firm cheese like Gruyère, Manchego, or provolone

about 1 teaspoon of the anchovy spread

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