The combination of butter and salted anchovies atop crusty bread is an Italian classic, enjoyed as both an aperitivo or an antipasti. It’s often accompanied by a bubbly wine, as the freshness matches well with the saltiness of the anchovies – we love Michel Gonet Blanc des Noirs. This version has lemon zest on top which cuts through the fattiness and saltiness of butter and anchovies. You can use anchovies from a jar or a can that are preserved in (olive) oil.
Makes a medium platter
Ingredients
2 thick and large slices of sourdough bread or more slices of a smaller loaf
10 – 12 fillets of anchovies
2 tbsp of butter
Zest of an unwaxed lemon
Directions
Preheat the oven to 350°F. Cut the bread slices into half-an-inch wide sticks. Each stick should be approximately the size of a finger. Place the bread sticks on an oven tray lined with parchment paper. Toast in the hot oven for 5 to 10 minutes or until golden and crispy. Remove from the oven and cool before proceeding.
Cut the butter into chubby knobs that are almost as thick as the bread sticks and about an inch long. Place each knob of at the center of each stick. Don’t spread it!
Put an anchovy fillet gently on top of each bread stick with butter. Continue and place the crostini on a platter. Grate the lemon zest on top.
Serve as a starter or aperitif, preferably with a glass of bubbly.
