Fig pistou .

Makes enough for around 40 pieces of toast.

Ingredients: 300g figs (as unripe as possible), 5 anchovies, 3 garlic cloves, 1 lemon, 5 soup spoons of olive oil, 75g butter, salt, pepper, 35 basil leaves, 400g sliced bread.

Preparation: desalt and fillet the anchovies. Crush the garlic cloves. Rinse the basil leaves. Finely chop the anchovies, garlic and basil. Remove the stalks from the figs. Juice the lemon. In a mixer, combine the figs, anchovies, garlic, basil, butter, salt and pepper. Next, add the olive oil and lemon. Place in a salad bowl in the fridge. 

Toast the slices of bread. Leave to cool then spread with the sauce. Cut each slice of bread into 4 triangles, called ‘tòti’, to give them their Provençal name.

Serve as an aperitif, with a fruity Provençal white wine!