Never would I have thought to be voluntarily eating anchovies like this. I grew up generation TMNT where Michaelangelo famously proclaimed “and NO anchovies!”. But over the lockdowns I’ve really grown to appreciate these deep umami flavours. Simple and utterly delicious.
Before you begin
Sourcing quality ingredients
There are so few ingredients in this recipe, that splurging a little more for the quality makes a big difference. For this recipe, I was able to get most things from my local, South Melbourne Market. Sourdough Spelt loaf from WoodFrog bakery
- Anchovies from La Centrale Spanish Deli
- Garlic from Georgies Harvest
- Flaky sale from Gewürzhaus
- Cultured butter from Pickadeli
- Herbs from centre aisle
Prepping your ingredients for anchovy toast
- Room temperature butter: If you are in a hurry, you can microwave the butter at 10-second intervals. Don’t microwave too much as the key is to get it just malleable, and not completely melted.
- Anchovies: I’m fairly new to the anchovy games so unfortunately don’t have too much to share here. All I’ve discovered so far is that the Ortiz Anchovies seems to be one of the popular brands but we’ve been enjoying the Olasagasti brand.
Serve it with...
We’ve been loving this with a martini! The fresh zing really helps cleanse the palate between bites.
Enjoy!! x
Anchovy Toasts with Tarragon butter
A simple recipe heroing the sultry umami flavours of the anchovy
Ingredients
- 1 crusty sourdough loaf
- 1 tin anchovies
- 1 clove garlic
- olive oil
- 125 g quality unsalted butter room temperature
- 1 small bunch tarragon finely chopped
- couple parsley leaves finely chopped
- pinch of salt
Instructions
- Combine the butter, finely chopped tarragon and parsley and mix well. Add a pinch of salt, though not too much as the anchovy will also add saltiness.
- Cut the bread into 2x2 cm thick slices. Heat up a griddle or pan on medium high heat. Lightly coat the toast slices with olive oil and toast all sides in the pan until charred.
- Take the toasted slices out of the pan and lightly rub with raw garlic to flavour the toasts.
- Top the slices with a generous layer of the butter, and finish off with an anchovy or two.
Anchovy Toasts with Tarragon butter
A simple recipe heroing the sultry umami flavours of the anchovy
Ingredients
- 1 crusty sourdough loaf
- 1 tin anchovies
- 1 clove garlic
- olive oil
- 125 g quality unsalted butter room temperature
- 1 small bunch tarragon finely chopped
- couple parsley leaves finely chopped
- pinch of salt
Instructions
- Combine the butter, finely chopped tarragon and parsley and mix well. Add a pinch of salt, though not too much as the anchovy will also add saltiness.
- Cut the bread into 2x2 cm thick slices. Heat up a griddle or pan on medium high heat. Lightly coat the toast slices with olive oil and toast all sides in the pan until charred.
- Take the toasted slices out of the pan and lightly rub with raw garlic to flavour the toasts.
- Top the slices with a generous layer of the butter, and finish off with an anchovy or two.
One Response
Definitely repeating!