2 tbs olive oil
2 oz can anchovy fillets (packed in oil), drained
1 c black olives, sliced in half, lengthwise
2 cloves garlic
1/2 tsp jalapeno pepper
3 tbs capers
2 tbs red onion, chopped
2 pepperoncini peppers, stew removed
1/4 c chopped cilantro
1/4 c chopped parsley
1 tsp rosemary
1/2 c grape tomatoes
2 tbs lemon juice
1 tbs lemon zest
1/4 tsp coarse black pepper
1/4 tsp sea salt
2 cups cooked small (baby) lentils
1 loaf french bread, sliced and toasted
1. In non stick skillet on med/high heat oil. Add anchovy and saute until dissolved (approx. 2-3 mins).
2. In medium size food processor add anchovies (with oil) and all other ingredients, except lentils and bread. Pulse a few times into fine bits, but do not puree. Add to medium size mixing bowl.
3. Fold lentils into mix. Serve on slices of toasted bread.
Note: Recipe can be chilled or served immediately. In small skillet heat oil on med/high heat. Add anchovies to skillet. Allow fillet to break down and dissolve. (approx. 3-4 mins). Stir