Bruschetta with Fig & Walnut Anchoiade

• 3 oz. dried figs (about 8), stems removed, flesh coarsely chopped
• 1 oz. (1/4 cup) shelled walnut halves
• 8 to 10 oil-packed anchovy fillets
• 3 cloves garlic
• Kosher salt
• 1/4 cup extra-virgin olive oil
• 2 tsp. Cognac
• Freshly ground black pepper
• 1 recipe Basic Bruschetta
• Shavings of Parmigiano-Reggiano or aged Manchego made with a vegetable peeler

Put the figs, walnuts, anchovies, garlic, and 1/4 tsp. salt in a food processor. Process until finely chopped. Add the olive oil, Cognac, and a few twists of pepper and process again to make a somewhat coarse paste.

Taste and adjust the seasonings, if necessary. Spread the anchoiade on the grilled bruschetta and top with a few of the cheese shavings.