Anchovy Lover’s Crostini

Will this crostini change the mind of someone who dislikes anchovies? Maybe! Thanks to lemon juice and zest, plus plenty of parsley, the tiny anchovies really shine.

Cooking time: 10 minutes

Serves: 3 people

Ingredients

For the Crostini:

• ½ cup unsalted butter (room temperature)

• ¼ cup white miso paste

• 2 tbsp anchovy oil

• 2 garlic cloves, minced

• 1 tsp freshly ground black pepper

• ½ tsp ground turmeric

• 1 French baguette (about 18 inches), sliced into 1-inch pieces

For the Anchovy & Parsley Topping:

• 1 cup fresh parsley, finely chopped (including tender stems)

• 1½ cans anchovy fillets (about 55 g), chopped, oil reserved for bread

• 1 small onion, finely chopped

• 1 jalapeño (or Calabrian chili), finely chopped

• 1 tsp lemon zest

• 2½ tbsp fresh lemon juice

• ½ tsp freshly ground black pepper

• 1 tbsp toasted mustard seeds (optional, for garnish)

Instructions

1. Preheat the oven to 180°C (350°F).

2. In a bowl, mix the butter, miso paste, anchovy oil, garlic, black pepper, and turmeric until smooth.

3. Spread a thin layer of the miso-butter mixture on each bread slice. Any leftover can be stored in an airtight container in the fridge for several days.

4. Place the slices on a baking tray with the buttered side up and bake for 8–10 minutes until the edges are slightly charred and crispy.

5. While the crostini bakes, mix all the ingredients for the anchovy topping in a bowl (except for the mustard seeds).

6. Serve each crostini with a generous spoonful of the anchovy-parsley topping and sprinkle toasted mustard seeds on top if desired.