
Vanilla Butter Anchovy Toasts
A delicious french dish. Completely plant-based. Gluten-free friendly.
Total Time
60 min
Serves
4
Rating
0.0 (0)
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
Instructions
- 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.
- 2
Add vanilla paste, vanilla extract, and salt and beat until combined.
- 3
Transfer to a small bowl or resealable container; cover and chill until ready to use.
- 4
Preheat oven to 400°F.
- 5
Arrange bread in an even layer on 2 rimmed baking sheets.
- 6
Toast until bread is lightly golden brown, 4–6 minutes.
- 7
Meanwhile, toss anchovies, oil, and pepper in a small bowl.
- 8
While toast is still warm, spread a thick layer of vanilla butter over each.
- 9
Top with an anchovy fillet and transfer to a large platter.
- 10
Scatter parsley over.
- 11
Do Ahead: Vanilla butter can be made 5 days ahead.
- 12
Transfer to an airtight container and chill.