ANCHOVY AND GARLIC TOAST
With just a few high-quality ingredients and less than 10 minutes, you can make this appetizer. "Delicious" doesn't even begin to describe this: If I'm starting with this, then I know the rest of the meal will knock your socks off.
Provided by Antonia Lofaso
Categories appetizer
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the broiler. Put the halved baguette on a baking sheet. Rub the cut sides with the garlic clove, then drizzle with the olive oil and spread the butter on evenly.
- Place the cut anchovies evenly on the bread and broil until brown and bubbly, about 4 minutes. Cut into 12 even pieces, crunch some salt over the top and sprinkle with chopped parsley.
BUTTER ANCHOVY TOASTS
Anchovy lovers: This one's for you. The combination of vanilla butter and anchovies is a signature move of chef Alex Raij, and we fell in love with the sweet and salty combination at her Cobble Hill restaurant Saint Julivert Fisherie.
Provided by Anna Stockwell
Time 30m
Yield 24 servings
Number Of Ingredients 9
Steps:
- In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with a handheld mixer, beat butter on medium speed until smooth and fluffy. Add vanilla paste, vanilla extract, and salt and beat until combined. Transfer to a small bowl or resealable container; cover and chill until ready to use.
- Preheat oven to 400°F. Arrange bread in an even layer on 2 rimmed baking sheets. Toast until bread is lightly golden brown, 4-6 minutes.
- Meanwhile, toss anchovies, oil, and pepper in a small bowl.
- While toast is still warm, spread a thick layer of vanilla butter over each. Top with an anchovy fillet and transfer to a large platter. Scatter parsley over.
- Do Ahead: Vanilla butter can be made 5 days ahead. Transfer to an airtight container and chill.
TOMATO SALAD WITH ANCHOVY TOASTS
Tomato salads are the ultimate summertime food. Ripe and sweet, tomatoes need little more than a good vinaigrette dressing. This salad has a niçoise bent, with anchovy toast and black olives.
Provided by David Tanis
Categories lunch, quick, salads and dressings, appetizer, main course
Time 20m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Make the vinaigrette: Put the shallot and garlic in a small bowl. Add red wine vinegar, a pinch of salt and a pinch of pepper and macerate 5 minutes. Whisk in the olive oil and set aside.
- Make the anchovy toasts: Pound garlic to a paste with a little salt, then mash anchovy fillets into the paste. Stir in olive oil. Paint toasts lightly with anchovy mixture and set aside.
- Arrange tomatoes on a platter or in a low wide bowl. Season tomatoes with salt and pepper. Scatter olives over tomatoes. Whisk vinaigrette and spoon evenly over tomatoes. Garnish with basil leaves and anchovy toast.
Nutrition Facts : @context http, Calories 237, UnsaturatedFat 12 grams, Carbohydrate 23 grams, Fat 15 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 664 milligrams, Sugar 8 grams, TransFat 0 grams
ANCHOVY TOASTS
This French snack is super quick to put together, boasts savoury flavour and is perfect with an aperitif!
Provided by Laura Calder
Categories appetizer,bake,fish,French,No-Cook,quick and easy,rice and grain,snack
Yield 18 servings
Number Of Ingredients 3
Steps:
- Preheat the oven 450°F/230°C. Cream the butter with the anchovies to blend well. Smear onto the bread slices and place on a baking sheet. Just before serving, toast in the oven, about 5 minutes. Slide onto a wooden board or a plate, and serve with the leeks.
NIçOISE TOASTS
These bite-sized, crostini-like mouthfuls are packed with robust Mediterranean flavours including anchovies, capers and olives
Provided by Justine Pattison
Categories Buffet, Canapes, Snack, Starter
Time 50m
Yield Makes 24
Number Of Ingredients 12
Steps:
- Heat oven to 200C/180C fan/gas 6. Place the bread slices on a large baking tray in a single layer and drizzle over 1 tbsp extra virgin olive oil. Bake for 10-12 mins or until dry, taking care not to let them burn or become too hard.
- Heat the remaining oil in a medium non-stick frying pan and cook the anchovies, garlic and onion for 3-4 mins over a low heat until well softened, stirring until the anchovies break up. Add the tomatoes, purée, capers and chilli flakes, and cook over a low heat for 10-15 mins, stirring regularly, until the sauce is thick. Leave to cool for 15 mins.
- Once cool, spread a little tomato sauce on each piece of bread and top with half an olive. Sprinkle with the Parmesan, then cover and chill for up to 24 hrs until ready to reheat.
- Heat oven to 200C/180C fan/gas 6. Put the toasts on a parchment-lined baking tray (or two) and bake for 8 mins or until hot throughout. To serve, garnish with basil and a drizzle of extra virgin olive oil.
Nutrition Facts : Calories 53 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.4 milligram of sodium
BRAISED BEEF WITH ANCHOVY TOASTS
This slow-cooked dish makes a cheaper cut of beef skirt tender and melt-in-the-mouth. It's freezable too so great for a simple, budget dinner party
Provided by Good Food team
Categories Dinner
Time 2h30m
Number Of Ingredients 18
Steps:
- Heat the oil in a large, heavy-based casserole dish and fry the onion for 5 mins. Stir in the garlic and bay leaves and fry for 5 mins more.
- Pour in the wine, stock and sugar. Mix the flour with the tomato purée and 3 tbsp water. Tip into the wine mixture and stir continuously until thickened. Then add the meat and anchovies, cover and leave to simmer for 1 hr.
- Stir in the shallots, carrots and olives. Cover and simmer for 1 hr more until everything is tender. Meanwhile, for the anchovy toasts, grind the anchovy fillets using a pestle and mortar until smooth (or very finely chop), then beat into the butter with the parsley and lots of black pepper. If freezing, spoon the stew into a container or freezer bag. Repeat with the anchovy butter. To defrost, put both in the fridge to thaw overnight, then reheat the stew in a pan.
- To serve, grill the slices of French bread until lightly toasted, then spread with the anchovy butter. Serve on top of the beef stew and scatter with parsley.
Nutrition Facts : Calories 740 calories, Fat 37 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 65 grams protein, Sodium 3.04 milligram of sodium
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