French Provençal Anchovy and Roasted Garlic Spread

Name: French Provençal Anchovy and Roasted Garlic Spread
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 servings
Cuisine: French
Ingredients: 2 whole garlic bulbs, tops sliced off, exposed cloves showing; ⅓ cup (80 ml) extra-virgin olive oil, divided (50 ml for roasting, 30 ml for blending); ½ teaspoon (3 g) sea salt, for roasting garlic; ¼ teaspoon (½ g) freshly ground black pepper; 8 whole (40 g) salt-packed anchovy fillets, rinsed and patted dry if salt-packed; drained if oil-packed; 1½ tablespoon (22 ml) fresh lemon juice; 1 tablespoon (3 g) fresh thyme leaves, finely chopped, or reserved as sprigs and stripped after roasting; ⅛ teaspoon (½ g) Espelette pepper or mild red pepper flakes (optional); 1 loaf crusty bread (baguette or country loaf), sliced and lightly toasted (optional)

From the MyKitchenBank Kitchen

A silky, intensely flavored Provençal spread built on the foundation of sweet roasted garlic confit and briny anchovies, bound with olive oil and brightened with lemon and thyme. Serve warm or at room temperature with crusty bread, vegetables, or crackers for an elegant appetizer that captures the essence of southern French cooking.

Prep: 15 min
Cook: 40 min
Total: 55 min
Makes: About 1 cup (240 ml) spread

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Ingredients

8 servings

For the spread
2 whole garlic bulbs, tops sliced off, exposed cloves showing
⅓ cup (80 ml) extra-virgin olive oil, divided (50 ml for roasting, 30 ml for blending)
½ teaspoon (3 g) sea salt, for roasting garlic
¼ teaspoon (0.5 g) freshly ground black pepper
8 whole (40 g) salt-packed anchovy fillets, rinsed and patted dry if salt-packed; drained if oil-packed
1½ tablespoon (22 ml) fresh lemon juice
1 tablespoon (3 g) fresh thyme leaves, finely chopped, or reserved as sprigs and stripped after roasting
⅛ teaspoon (0.5 g) Espelette pepper or mild red pepper flakes (optional)
For serving
1 loaf crusty bread (baguette or country loaf), sliced and lightly toasted (optional)

Equipment (6)

Small baking dish (8×8 inches / 20×20 cm)
Small saucepan
Food processor or immersion blender
Wooden spoon
Fine-mesh sieve or small strainer
Serving bowl or crock

Steps

Before you start

Preheat your oven to 375°F (190°C)
Have all ingredients measured and ready—anchovies will break down quickly once blending begins
Use good-quality salt-packed or oil-packed anchovies, not the tinned varieties packed in salt brine

1
Roast garlic with herbsOven 375°F / 190°C
- Preheat oven to 375°F (190°C).
- Take the 2 garlic bulbs with tops cut off and place them cut-side up in an 8×8-inch (20×20 cm) baking dish.
- Drizzle 50 ml (3 tablespoons) of olive oil over the bulbs, then scatter the fresh thyme sprigs around them.
- Sprinkle with sea salt and black pepper.
- Cover tightly with aluminum foil and roast for 35–40 minutes, until the garlic cloves are completely soft and golden, and you can easily squeeze them from their skins.
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Ready when: Garlic cloves are very soft and golden, easily squeezed from their papery skins
Tip: Don't skip covering with foil—exposed garlic will dry out and become acrid rather than sweet and mellow.
2
Cool and squeeze garlic
- Remove the baking dish from the oven and let it rest for 2–3 minutes until cool enough to handle.
- Squeeze the roasted garlic cloves out of their skins into a small bowl, discarding the skins and any thyme stems.
- You should have about 3 tablespoons (45 ml) of soft roasted garlic paste.
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Ready when: All garlic cloves are expressed from their skins
Tip: Work gently to avoid wasting any precious roasted garlic. If the bulbs are still very hot, let them cool a bit longer.
3
Combine in food processor
- Transfer the roasted garlic to a food processor.
- Add the rinsed and patted-dry anchovy fillets (8 whole anchovies, about 40 g), the remaining 30 ml (2 tablespoons) of extra-virgin olive oil, lemon juice, and the Espelette pepper if using.
- Blend on medium speed for 1–2 minutes, scraping down the sides halfway through, until the mixture is silky and smooth with no visible anchovy fibers.
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Ready when: Mixture is uniformly pale tan, smooth, and homogeneous with no visible chunks or fibers
Tip: Don't overblend or the texture will become gluey. Stop as soon as everything is combined and creamy.
4
Taste and adjust seasoning
- Transfer the spread to a small serving bowl.
- Taste a small spoonful on a piece of toast or bread.
- Adjust the balance: if it's too salty, add another squeeze of lemon juice; if it needs more depth, add a pinch more sea salt; if you want more spice, stir in another small pinch of Espelette pepper.
- The spread should taste briny and garlicky with a bright citrus edge.
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Ready when: Seasoning is balanced and appeals to your taste
Tip: Taste is personal—some prefer it more assertive and salty, others prefer a gentler anchovy presence. Trust your palate.
5
Serve and garnish
- Transfer the spread to a small crock or bowl if serving family-style, or divide among small serving bowls for individual portions.
- Drizzle lightly with a small amount of good olive oil and top with a small pinch of fresh thyme leaves, chopped parsley, or a few more Espelette pepper flakes if desired.
- Serve at room temperature or slightly warm alongside toasted baguette slices, crackers, or raw vegetables such as celery, radishes, or cucumber rounds.
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Ready when: Spread is plated and ready to serve
Tip: If the spread has cooled and stiffened, warm it gently in a small saucepan over low heat or microwave for 15–20 seconds to restore its silky texture.

Good to know

Tips

Quality matters enormously here: use good-quality salt-packed or oil-packed anchovies from a specialty market. Avoid the tinned varieties sold in supermarket baking sections—they're often mushy and overly salty.
Roasted garlic transforms into pure, creamy sweetness, which balances the briny intensity of the anchovies. Don't skip this step or use raw garlic—the flavor profile will be harsh and one-dimensional.
This spread is intensely flavored by design. Serve small amounts (about 1 tablespoon per person) on toasted bread or crackers rather than eating it as a dip in large spoonfuls.
If you don't have a food processor, a mortar and pestle will work beautifully for this recipe and gives you more control over texture. Pound the garlic and anchovies together first, then gradually work in the oil until silky.

Make ahead

Roast the garlic up to 2 days ahead and store it in an airtight container in the refrigerator. The finished spread can be made up to 3 days ahead and refrigerated; bring to room temperature or warm gently before serving for the best texture and flavor.

Storage & reheating

Room temperature (up to 4 hours): cover loosely. Refrigerator (up to 5 days): store in an airtight container. Reheat gently in a small saucepan over low heat or microwave for 15–20 seconds. Freezer (up to 2 months): spoon into an airtight container; thaw overnight in the refrigerator and warm before serving.

Substitutions

salt-packed anchovy fillets → Salt-packed capers (2 tablespoons / 20 g) or white miso paste (1 teaspoon / 5 g). Both add umami and briny depth without the fish flavor. Reduce added salt slightly as capers are quite salty.
fresh thyme leaves → Fresh rosemary (1 teaspoon chopped) or dried Herbes de Provence (1 teaspoon). Rosemary will be more peppery; use half the amount if dried, as dried herbs are more concentrated.
Espelette pepper or mild red pepper flakes → Smoked paprika (0.25 teaspoon / 0.5 g) or a tiny pinch of cayenne pepper. Paprika adds warm smokiness; cayenne is spicier. Add gradually to taste.
extra-virgin olive oil → Garlic-infused olive oil or walnut oil (for a nuttier flavor). Walnut oil pairs beautifully with anchovy but use only the 30 ml for blending, not for roasting, as it has a lower smoke point.