Anchovy Toast Recipe
calabrian butter, cantabrian anchovy, boquerones, mint bottarga, mint, biancolilla olive oil
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Ingredients
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Spread
Toppings
Drizzle
Bread
Method
Prepare the Spread
- 1
Make Calabrian Butter
In a small bowl, blend the Calabrian butter until smooth. You can use a fork or a hand mixer for this step.
Toast the Bread
- 2
Toast the Sourdough
Preheat your oven to 375°F (190°C). Place the sourdough slices on a baking sheet and toast them in the oven for about 10-12 minutes, or until they are golden and crispy.
Assemble the Toast
- 3
Spread and Top
Once the bread is toasted, take each slice and spread a generous layer of the Calabrian butter on top. Then, layer the Cantabrian anchovies and boquerones evenly over the buttered toast.
- 4
Garnish
Grate the mint bottarga over the anchovies and finish with a few fresh mint leaves for added flavor and freshness.
Finish with Olive Oil
- 5
Drizzle with Olive Oil
Finally, drizzle the biancolilla olive oil over the assembled toast for a finishing touch.
