Anchovies On Toast Recipes

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ANCHOVY AND GARLIC TOAST



Anchovy and Garlic Toast image

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

1 large baguette (12 inches), halved crosswise, then lengthwise
1 garlic clove
4 tablespoons extra-virgin olive oil
5 tablespoons high-quality, unsalted grass-fed butter, at room temperature
24 olive oil-packed anchovies, cut in half crosswise on a bias, preferably Cetara
Flaky sea salt, such as Maldon, for serving
2 tablespoons chopped Italian parsley

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.

ANCHOVIES ON TOAST



Anchovies on Toast image

Make and share this Anchovies on Toast recipe from Food.com.

Provided by Lavender Lynn

Categories     Spanish

Time 20m

Yield 4 serving(s)

Number Of Ingredients 3

4 slices bread, thick
4 fresh anchovies, in white wine vinegar
4 salted anchovies

Steps:

  • Lightly toast the slices of bread and place one fresh anchovy in white wine vinegar and one salted anchovy on top of each slice.
  • Serve with a sprinkle of parsley.

Nutrition Facts : Calories 74.9, Fat 1.2, SaturatedFat 0.3, Cholesterol 3.4, Sodium 274.5, Carbohydrate 12.7, Fiber 0.6, Sugar 1.1, Protein 3.1

ANCHOVY TOASTS



Anchovy Toasts image

Categories     Fish     Bake     Cocktail Party     Quick & Easy     Buffet     Winter     Gourmet

Yield Makes about 18 toasts

Number Of Ingredients 3

2 teaspoons anchovy paste
1/4 cup extra-virgin olive oil
1 baguette (preferably day-old; about 18 by 2 inches), cut diagonally into 3/4-inch-thick slices

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.

ANCHOVY TOASTS



Anchovy Toasts image

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

½ cup butter, softened
Anchovies, rinsed, drained and chopped (as suits your taste)
18 thin rounds sliced from a baguette

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.

BRAISED LETTUCE ON ANCHOVY TOAST



Braised Lettuce on Anchovy Toast image

For this braised lettuce - especially ambrosial if, as suggested here, a discreet anchovy or 10 are permitted - everything is fast and minimal. Put thin wedges of lettuce to quickly and lightly wilt in warm butter and broth and spoon it over hot bread. That's all.

Provided by Tamar Adler

Time 20m

Yield Serves 6

Number Of Ingredients 8

1 large head romaine lettuce - or two smaller ones
18 anchovy fillets, roughly chopped
1/2 garlic clove, pounded to a paste with a little bit of salt
7 tablespoons unsalted butter, at room temperature, divided
6 pieces rustic bread, about 3 inches by 2 inches, sliced about 1/2-inch thick
1/4 cup chicken or vegetable stock
Kosher or sea salt to taste
Zest of half a lemon

Steps:

  • Remove the outer leaves from the romaine, saving them for soup. Trim the stem, leaving it intact and leaves connected. Cut the head into 6 thin wedges, each wedge connected at the core/stem.
  • Make anchovy butter by pounding the anchovies to a paste with the garlic paste, then mashing in 4 tablespoons butter. Combine well.
  • Toast the bread.
  • Warm a pan large enough to fit all of the lettuce wedges. Add remaining butter. Once it has melted, add the stock, and fit the romaine wedges closely into the pan in a single layer. Salt lightly. Cook over medium heat for about 2 minutes, and turn all the wedges to another side. Salt again, and scatter with lemon zest. Continue to cook, turning once or twice more, until the liquid in the pan is absorbed and the lettuce is very wilted on the leaf end and tender on the stem end. Turn off heat.
  • In the pan or on a cutting board, cut each wedge once or twice horizontally.
  • Spread each piece of toast thickly with anchovy butter, then top with the sections of a wedge of lettuce. Sprinkle each lightly with salt again, if desired. Serve hot.

Nutrition Facts : @context http, Calories 249, UnsaturatedFat 6 grams, Carbohydrate 19 grams, Fat 16 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 9 grams, Sodium 614 milligrams, Sugar 4 grams, TransFat 1 gram

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