Photo by Joseph De Leo, Prop Styling by Megan Hedgpeth, Food Styling by Liza Jernow
Anchovy lovers: This one’s for you. The combination of vanilla butter and anchovies is a signature move of chef Alex Raij, and we fell in love with the sweet and salty combination at her Cobble Hill restaurant Saint Julivert Fisherie.
- 24 servings
- Active Time
- 20 minutes
- Total Time
- 30 minutes
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, cut into pieces
- 1 Tbsp. vanilla bean paste
- 1 Tbsp. vanilla extract
- Pinch of kosher salt
- 24 (1/4"–1/2"-thick) baguette slices, cut on a diagonal (from about 1 baguette)
- 24 oil-packed anchovy fillets
- 2 Tbsp. extra-virgin olive oil
- 1/2 tsp. freshly ground black pepper
- 2 Tbsp. finely chopped parsley leaves
- 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.
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