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.
Temperature is the secret to the spread.
Use butter that has sat at room temperature for an hour; it needs to be pliable enough to coat the bread without tearing the crust.
- serrated bread knife
- heavy-bottomed skillet
- small offset spatula or butter knife
What goes in.
- 1baguette, sliced into half-inch rounds
- 4 tbspunsalted butter, softened
- 1 tinoil-packed anchovy fillets
- 1 tbspextra virgin olive oil
- to tastefreshly cracked black pepper
Balancing the salt
Because anchovies are intensely salt-cured, the butter must remain unsalted. The fat acts as a buffer, turning the aggressive salt of the fish into a long, mellow finish.
The method.
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.
When it doesn't go to plan.
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.
The ones that keep coming up.
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.
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