Vanilla Butter Anchovy Toasts
- Preparing Time: -
- Total Time: -
- Served Person: 24 servings
- pinch of kosher salt
- 1 tbsp. vanilla extract
- 2 tbsp. extra-virgin olive oil
- 1/2 tsp. freshly ground black pepper
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, cut into pieces
- 1 tbsp. vanilla bean paste
- 24 (1/4"–1/2"-thick) baguette slices, cut on a diagonal (from about 1 baguette)
- 24 oil-packed anchovy fillets
- 2 tbsp. finely chopped parsley leaves
- Carbohydrate 1 g(0%)
- Cholesterol 19 mg(6%)
- Fat 7 g(11%)
- Fiber 0 g(0%)
- Protein 1 g(3%)
- Saturated Fat 4 g(19%)
- Sodium 177 mg(7%)
- Calories 74
Preparation 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.
Preparation 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.
