Anchovies Crostini
This simple little anchovy bite, which I enjoyed at Antiche Sere in Turin, is much more than the sum of its parts. A perfect starter or irresistible bite with a glass of crisp white wine.
SERVES
6
PEOPLE
Ingredients
3 slices of best white bread (could be sourdough)
24 anchovies
freshly cracked black pepper
For the whipped butter
120g butter, softened
3 tbsp whole milk
Method
First make the whipped butter, put the soft butter into a bowl, whip it for 1-2 minutes with a handheld beater.
Add the milk, whisk it slowly at first, then increase to high speed for 3-4 minutes until it turns pale and light and fluffy and has the texture of whipped cream.
Just before serving, toast the bread on both sides, cut into rectangles approx. 8cm long x 4cm wide.
Pipe a little riff of whipped butter along the centre, top with 2 anchovies and sprinkle with freshly cracked pepper or ground coffee as at Antiche Sere – a surprise but delicious.
