Name: Butter Anchovy Toasts
Cook time: 20 minutes
Total time: 30 minutes
Yield: 24 servings
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

Active Time
20 minutes
Total Time
30 minutes

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.

Ingredients

24 servings

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

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

Leave a Review

Reviews (6)

We’ve served these a few times now and they are a big hit, even with people who don’t care for anchovies! When you read the recipe, you can’t imagine what they will taste like and even when you eat them, it’s hard to describe. I think the key to it being really delicious is making the crostini right before serving—the warm bread makes a big difference. We also served them on bread made in advance and they were not as good. The vanilla butter would also be delicious on other foods—banana bread, muffins, pancakes and waffles come to mind!
- Charlene V
- Newberg, Oregon
- 12/26/2021
Delicious combination!
- Skeeter!
- Bay Area
- 12/7/2021
Apparently, epicurious is never going to bother fixing it so only people who've actually made the recipe can leave a review. It is not ok to leave a 1 star review because your grocery store has confused you.
- Anonymous
- 12/13/2020
Gee...which brand of vanilla paste. The selection is overwhelming at my local grocery store!
- mdorval
- Boston
- 12/30/2019