Anchovy & Butter Crostini

This had hazard written all over it. A slight gust of wind or momentary lapse of concentration would have resulted in me losing an eye to my sustainable stick.

But for a crostino & a good shot…a girl’s got to do what a girl’s gotta do.

So, was this worth it? During my time at Augustus Harris, perhaps the most popular cicchetti, apart from the Gorgonzola & Pancetta Dates, were their Anchovy & Butter Soldiers: a hearty wedge of butter served atop a velvety tear of focaccia with a salty anchovy posing itself as the cherry on top. However, when I first attempted to recreate this, it resembled a little worm trying to writhe its way off my piece of bread.

I couldn't settle for that. So, I set to work.

Note: Northern Spain are experts at creating impressive, substantial, and elevated pintxos. Therefore, I semi-borrowed their classic gilda (without the pepper), a move which upped my crostini to a whole new level (if you’ll excuse the pun).

🧈 Makes 4 crostini

Anchovy Paste

• 3 anchovies

• 2 garlic cloves

• 1/4 lemon

• extra-virgin olive oil

The Rest

• 4 sustainable sticks

• 4 green olives

• 4 anchovies

• butter

• thyme (for decoration)

For the anchovy paste

1. Finely chop up 3 anchovies and 2 garlic cloves.

2. Add them to a pan, add a VERY generous glug of extra-virgin olive, a squeeze of lemon, and bring to a medium heat.

3. The anchovies will slightly dissolve, and you’ll be left with a concentrated, full-whack of flavour, anchovy paste.

Assembling your crostini

1. Toast your crostini.

2. Give them a little rub with raw garlic.

3. Slice a sliver of butter and rest on each crostino.

4. Teaspoon on your anchovy paste.

5. Grab your sustainable stick; spear a green olive first, then an anchovy.

6. Stab diagonally into your crostini and decorate with a few sprigs of thyme.

7. Take heed (I've warned you), and you’re all set to go.