Toasted bread, good butter, and a Cantabrian anchovy on top: the anchovy crostini proves that simplicity, with excellent ingredients, is a luxury. The fresh fat of the butter envelops the salty and unctuous flavor of the anchovy, creating a bite that is served in the best pintxo bars and that you can make at home in two minutes.
In France, the combination of butter with anchovy is a classic that seems contradictory but works extraordinarily well. The milky fat of the butter softens the saltiness of the anchovy and creates a well-rounded, creamy bite with a depth of flavor you wouldn't expect from two such simple ingredients. It's the Parisian bistro appetizer: elegant without pretension, sophisticated without complications. An anchovy fillet on buttered bread, black pepper, and nothing else.
Ingredients
- 12 "00" Selected anchovy fillets (we use Cantabrian Anchovies "0" Gourmet Selection)
- 12 thin slices of baguette
- 60g butter at room temperature
- Freshly ground black pepper
- Lemon zest (optional, just a touch)
Step-by-step preparation
- Lightly toast the baguette slices: golden on the outside, soft on the inside. If you toast them too much, the bread will be too crunchy, and the butter won't penetrate.
- Spread each slice with a generous layer of butter at room temperature. The butter should be soft and spreadable, not melted or cold from the fridge. A 2-3mm layer is ideal.
- Place an anchovy fillet on top of the butter, slightly curved, without flattening it.
- Finish with freshly ground black pepper. If you want a touch of freshness, add a pinch of lemon zest — not juice, just zest: the acid from the juice oxidizes the butter.
The house trick
Use the best anchovy you have for this recipe: "00" Selection if possible. When a dish is this simple, the quality of each ingredient is 100% noticeable. A mediocre anchovy on butter and bread is still a decent bite, but an exceptional anchovy on good butter is an experience. It's the difference between eating and savoring.
Buy it at BacalaloCantabrian Anchovies "0" Gourmet Selection€38.90 · 24-48h refrigerated shipping →Frequently asked questions
Salted or unsalted butter?
Unsalted or high-quality sweet butter is best, as the anchovy already provides saltiness. Good French or grass-fed butter elevates the bite.
What anchovy to use?
A Cantabrian anchovy in oil, size 00 or 0. In such a simple bite, the quality of the anchovy is everything.
What is the ideal bread?
A rustic or crystal bread, thinly sliced and toasted, to provide crunch without competing with the anchovy.
