Anchovy and Butter Crostini
Crisp a sliced baguette in olive oil until golden, spread with softened, high-quality unsalted butter, and top with a single, oil-packed anchovy fillet. Finish with a crack of black pepper and a drop of the anchovy oil to bridge the brine and the fat.
- Difficulty
- Easy
- Total time
- 15 min
- Hands-on
- 15 min
- Serves
- 4
Ingredients
- 1 baguette, sliced into half-inch rounds
- 4 tbsp unsalted butter, softened
- 1 tin oil-packed anchovy fillets
- 1 tbsp extra virgin olive oil
- to taste freshly cracked black pepper
Step by step
Toast the bread
Heat the olive oil in a skillet over medium heat. Place bread rounds in the pan in a single layer. Cook for two minutes per side until the edges turn a pale gold and the centers are crisp.
Prepare the base
Remove the bread from the heat and let it cool for thirty seconds. Spread a generous layer of softened butter over each slice while the bread is still warm enough to let the butter soften further.
Lay the anchovy
Pat the anchovy fillets dry on a paper towel briefly so they aren't dripping. Drape one fillet across the center of each buttered round.
Finish
Drizzle a tiny amount of the reserved oil from the anchovy tin over the top of each piece. Finish with a heavy turn of the pepper mill.
Questions people ask
Can I use salted butter?
It is not recommended. The anchovies provide all the salt necessary for the dish; salted butter will make the combination unpleasantly aggressive.
Should I toast the anchovies?
No. The heat will cause the anchovy to break down and release an overly fishy aroma. Keep them at room temperature.
Tips
- If you find the anchovy flavor too sharp, place a very thin slice of lemon zest on top of the fillet.
- Keep the butter at room temperature; do not melt it, or it will soak into the bread and make it soggy rather than crisp.
- Use a high-quality baguette with a tight crumb so the butter stays on the surface.