Tostada De Anchoa Anchovy Toast Recipes

ANCHOVY AND GARLIC TOAST

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.

TOSTADA DE ANCHOA (ANCHOVY TOAST)

Steps:

• Combine olive oil, lemon juice, parsley, onion, garlic, and pepper. Beat together to combine.
• Heat 1/4 inch oil in a skillet. Fry bread slices until golden and crisp clear through. Drain on paper towels. (Tapas may be prepared ahead to this point).
• Spread about 1 teaspoon dressing on each slice of bread. Divide anchovy fillets evenly between slices of bread. Serve at room temperature.

ANCHOVY TOASTS

Steps:

• Mix beans, oil, parsley, onion, lemon juice, garlic and pepper in a small bowl, making make 1 cup spread. Spoon a bit on each slice of toast and top each with 2 anchovies.
• Nutritional Information Per Serving: Total Fat 4g; Saturated Fat 1g; Cholesterol 5mg; Sodium 330mg; Total Carbohydrate 23g; Dietary Fiber 2g; Sugars 2g; Protein 6g.

ANCHOVY TOASTS

Steps:

• Preheat oven to 400°F.
• In a small bowl whisk together anchovy paste and oil. Brush both sides of baguette slices lightly with anchovy oil and arrange in one layer on baking sheets. Toast slices in middle and lower thirds of oven 5 minutes, or until golden brown. Cool toasts on a rack. Toasts may be made 4 days ahead and kept in an airtight container at room temperature.

BUTTER ANCHOVY TOASTS

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.

PAN CON TOMATE' Y ANCHOA-GARLIC, OLIVE OIL, AND FRESH TOMATO ON TOASTED BREAD

Steps:

• With a coarse grater held over a bowl grate the tomatoes down to the skin. Pour off any excess liquid. Add the garlic, olive oil, and salt to taste (the mixture should be well seasoned). Let sit for a few minutes to meld flavors.
• Lightly toast the split bread and drizzle with olive oil. Pour the tomato mixture into a serving bowl and arrange the bread and anchovies, if using, on plates. Let each guest spread the tomato mixture on the bread and top it off with one or two anchovy fillets.