Vanilla Butter Anchovy Toasts

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.

Yield
24 servings
Active Time
20 minutes
Total Time
30 minutes

Ingredients

    • 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

Preparation

    1. 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.
    2. 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.
    3. Meanwhile, toss anchovies, oil, and pepper in a small bowl.
    4. 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.
    5. Do Ahead: Vanilla butter can be made 5 days ahead. Transfer to an airtight container and chill.

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