Tuesday, May 24, 2011

Crostini with radishes and anchovy butter

Crostini with radishes and anchovy butter / Ciabatta-viilud anšoovisevõi ja redisega

Here's a little something that I served at my birthday back in April. I spotted the recipe in Anne Rosso's Flickr photostream, and knew immediately that it'd go down well with my family and friends. I was correct :) The recipe is originally from Bon Appétit (Sliced baguette with radishes and anchovy butter). If you like the umami-note* that a good oil-preserved anchovy lends, then I heartily recommend this - super-easy to make and it looks pretty elegant.

Crostini with radishes and anchovy butter
(Krõbesaiad anšoovisevõi ja krõmpsuvate redistega)
Source: Bon Appétit (April 2011)
Makes about 20 canapés

1 baguette or ciabatta

Anchovy butter:
100 g butter, at room temperature
2 to 3 anchovy fillets
2 Tbsp finely chopped fresh chives
sea salt flakes

young radishes
fresh chives

If using ciabatta, then cut it into to and then into thin slices. If you're using baguette, just cut it into thin slices. Place the bread slices onto a baking sheet and bake in a 200 C/400 F oven for about 5 minutes. Turn the slices around and bake for another 5 minutes, until the bread slices are slightly golden on edges. Cool.

Meanwhile, make the anchovy butter. Chop the anchovy fillets finely, cut chives into very short lengths. Mix anchovy and chives into the softened butter, add some sea salt flakes for extra flavour.

Spread the anchovy butter onto bread slices, garnish with thinly slices radishes and fresh chive.

* Check out Melissa's early post on a topic of anchovy umami.


Alanna Kellogg said...


Anderburg said...

This sounds great! I recently got some Himalayan pink salt and I'll have to try it out in this recipe. Thanks for sharing!