Monday, June 20, 2016

White Anchovy Toasts

The prodigal cook has returned! With recipes I've been meaning to tell you about. For example. You know how white anchovies are amazing? (It's possible that you don't know. If you don't know, don't tell me. I prefer to continue in my blissful delusion that everyone knows white anchovies are amazing. And there are plenty of anchovies in the sea, but there are not plenty of anchovy recipes on this blog, so I am fixing that. Immediately. Ready? Let's go.)

I was recently in Charlottesville for a conference, where I spent a disproportionate amount of my time dreamily consuming the menu of the incomparable Alley Light, which is a wondrous little foodie destination that you should visit if you are ever in Charlottesville (or a 100 mile radius thereof). This recipe is loosely based on one of their small plates, and pairs wonderfully with a dry rosé and a warm summer evening.

1 can butter beans, rinsed and drained
1/2 bunch parsley
2 inches of green garlic, or half a clove regular garlic
Olive oil
Boquerones (marinated white anchovies)
Sliced bread (e.g., a baguette) for toasts

In a food processor, blend the butter beans, parsley, garlic, and a glug of olive oil until smooth.

Toast the toasts; let cool for a minute.

Spread the parsley puree on the toasts, top with an anchovy or two, and serve.

Makes enough parsley spread for 15-20 toasts. The spread works well under smoked salmon, too (you might want to add a squeeze of lemon juice and a pinch of lemon zest to the spread itself, and/or sprinkle some capers to pair with the salmon).


  1. Oh, you rock! You have just helped me figure out how to use the extra parsley in the bunches that I no longer buy because half of it always goes bad before I can use it. I'll never be able to find the white anchovies around here, but I can get smoked salmon at any of the supermarkets. You've made me curious about white anchovies (sorry to impinge upon your delusion, but I do believe you that they are amazing, if that helps!)

    1. Hooray! Good point about the perennial half-bunch problem...I always have that, too, and it hadn't occurred to me that this would be a perfect solution. (In fact...I'm pretty sure I had two half-bunches languishing in my fridge last week, as if I had somehow grown so accustomed to only using the first half that it didn't occur to me the second half was also edible.)