Anchovy Butter Bruschetta Recipe

I recently tried this recipe for anchovy butter bruschetta and was genuinely surprised by how the savory anchovies paired beautifully with the hint of citrus from the lemon juice. Toasted to perfection, each slice was a little bite of heaven, a simple yet sophisticated treat perfect for starting off a meal with friends.

My Anchovy Butter Bruschetta has a flavor balance that I love. The softened butter, combined with finely chopped anchovy fillets, makes for a rich and savory spread.

Minced garlic and a hint of lemon juice marry well with the butter and anchovies, and the baguette slices brushed with extra virgin olive oil are the perfect crunchy vehicle for the spread. The fresh parsley that I include adds a bright pop of color, and salt and freshly ground pepper finish everything off perfectly.

Anchovy Butter Bruschetta Recipe Ingredients

• Anchovy fillets: Rich in omega-3 fatty acids, provide umami flavor.
• Unsalted butter: Adds creamy texture, balances anchovy saltiness.
• Garlic: Enhances flavor with aromatic punch, offers antioxidants.
• Lemon juice: Gives a fresh, tangy contrast, rich in vitamin C.
• Chopped fresh parsley: Brightens dish, adds freshness and nutrients.
• Extra virgin olive oil: Infuses toast with richness, provides healthy fats.

Anchovy Butter Bruschetta Recipe Ingredient Quantities

• 1 baguette, sliced into 1/2-inch thick slices
• 1/2 cup unsalted butter, softened
• 2 oz. anchovy fillets in oil, drained and finely chopped
• 2 cloves garlic, minced
• 1 teaspoon lemon juice
• 1 tablespoon chopped fresh parsley
• Extra virgin olive oil for brushing
• Salt and pepper to taste

How to Make this Anchovy Butter Bruschetta Recipe

1. Heat your oven until it is at 400°F (200°C).

2. Single layer: Baguette slices, baking sheet. Place in a layer, on a sheet, with each slice laid out individually in the manner of a layer cake.

3. Gently coat each slice with extra virgin olive oil, then sprinkle on salt and pepper.

4. Place the oven at 350 degrees F (175 degrees C).

5. In a small bowl, mix the following: softened butter, finely chopped anchovy fillets, minced garlic, lemon juice, and chopped fresh parsley.

6. Combine the ingredients thoroughly until everything is well mixed and smooth.

7. When the baguette slices have been toasted, take them out of the oven and let them cool for a minute or two.

8. Apply a large amount of the anchovy butter mixture evenly across the surface of each slice.

9. If desired, additional fresh parsley may be used as a garnish.

10. Serve the bruschetta warm and enjoy it as an appetizer or side dish.

Anchovy Butter Bruschetta Recipe Equipment Needed

1. Oven
2. Baking sheet
3. Small bowl
4. Mixing spoon or spatula
5. Measuring cups and spoons
6. Knife
7. Cutting board
8. Pastry brush

FAQ

• Q: Can I use salted butter instead of unsalted?A: Yes, but cut down on extra salt because anchovies are so salty.
• Q: Can I use anchovy paste instead of fillets?A: Yes, you can replace it with 1 tablespoon of anchovy paste.
• Q: What is the best way to slice the baguette?1: Use a knife with a serrated edge to cut the baguette into thick slices, about 1/2 inch (1 cm) wide, for toasting. Use less pressure when cutting; if you press down too hard, the texture of the bread will suffer. You want to make cuts that are clean but not too precise.
• Q: Can I prepare the anchovy butter in advance?Yes, it can be made up to 3 days in advance and kept in the refrigerator.
• Q: How should I store leftover bruschetta?A: It is best fresh, however, if you need to store it, keep it in an airtight container in the fridge and it should last for about 2 days.
• Q: Can the recipe be made without garlic?A: Yes, you can completely leave out the garlic and it will still work for you.
• Q: How should I serve the bruschetta?Serve as a warm appetizer that is sure to delight, or enjoy alongside a salad.

Anchovy Butter Bruschetta Recipe Substitutions and Variations

Butter:
Change out with plant-based butter for a no-dairy version.
Anchovy fillets:
For a non-fish option, substitute with capers; for a similar taste, use sardines.
Garlic:
Use shallots for a milder flavor or garlic powder for convenience.
Lemon juice:
Replace with lime juice or apple cider vinegar for a different flavor.

Fresh parsley:
Use fresh basil or cilantro instead of parsley for a completely new herbal flavor.

Pro Tips

1. Infused Olive Oil Before brushing the baguette slices, consider infusing the extra virgin olive oil with a clove of garlic by gently heating the oil with the garlic for a few minutes and then removing the garlic. This adds an extra layer of flavor.

2. Even Toasting To ensure even toasting, flip the baguette slices halfway through the initial baking period. This allows both sides to become golden and crisp.

3. Chill for Firmness If the anchovy butter mixture is too soft to spread effectively, chill it in the refrigerator for 10-15 minutes to firm up slightly before applying it to the baguette slices.

4. Lemon Zest For an added citrus kick, grate a small amount of lemon zest into the anchovy butter mixture in addition to the lemon juice.

5. Advanced Garnish Enhance the presentation and taste by adding a few capers or a drizzle of balsamic glaze on top of the bruschetta right before serving. These add a burst of flavor and visual appeal.