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Garlic & anchovy toasts

Garlic & anchovy toasts

By William Venter
10’ Prep time
5’ Cook time
15’ Total time
146 Calories
4 Serving

Summary

Super-charged garlic bread! these go particularly well with soups on the sweeter or more acidic side, such as beetroot soup or tomato soup.
William Venter 0 Followers

Step by Step

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Step 1

Put all the ingredients apart from the bread into a food processor; whizz with a little black pepper until well combined and smooth. Scoop onto a piece of baking parchment and shape into a log. If not using immediately, wrap well and chill for up to 1 week, or freeze for up to 2 months.
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Step 2

Lightly toast the bread under a hot grill. Spread each piece with 20g anchovy butter, then toast for 2-3 minutes more until golden. Slice into soldiers and serve straight away.

Ingredient

  • Unwaxed lemon
    Unwaxed lemon
    0.5
  • Unsalted butter
    Unsalted butter
    125 grams
  • Flat leaf fresh parsley
    Flat leaf fresh parsley
    25 grams
  • Garlic
    Garlic
    1 clove/s
  • Anchovy paste
    Anchovy paste
    2.5 tsp
  • Crosta & mollica pane pugliese
    Crosta & mollica pane pugliese
    2 slice/s

Nutrition Facts

View nutrition facts
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