Anchovy Toasts Food

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.

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.

TOMATO SALAD WITH ANCHOVY TOASTS

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.

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.

CRUNCHY TOMATO, PEPPER AND ANCHOVY TOASTS

Steps:

• Prepare the vinaigrette: In a medium bowl, whisk together the 4 tablespoons olive oil with the vinegar, parsley, garlic and 1 tablespoon of the oil from the jar of anchovies. Add the piquillo peppers, tomato and red pepper flakes to the vinaigrette, and marinate for at least 20 minutes or up to 4 hours (refrigerated).
• Preheat the oven to 350 degrees F.
• Prepare the toasts: Arrange the baguette slices in a single layer on a sheet pan, brush them with olive oil and toast them in the oven until golden brown, 5 to 8 minutes. Turn the slices over and toast for an additional 3 to 5 minutes, until they are dry and crunchy.
• Serve: Spread the butter on the toasts, top each toast with the marinated peppers and tomatoes. Add 2 anchovy fillets on top, and drizzle with more vinaigrette. Season with flaky sea salt. Serve immediately.

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.

BRAISED BEEF WITH ANCHOVY TOASTS

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.