Anchovy Butter

Hear me out, the favors are beautiful together.  Anchovies bring deep umami from fermentation,savory, meaty, almost nutty, while butter supplies richness, sweetness, and a silky mouthfeel that rounds off the fish’s intensity. Warm toast melts the butter, releasing the anchovy’s umami, while the crunch keeps it from feeling heavy. It’s rich, salty, comforting, and dangerously snackable. Simple, old-world, a little shocking, and wildly satisfying, anchovy and butter tastes like culinary wisdom passed down from those before us who knew good flavor without spending a fortune.

You will need:

4–6 good anchovy fillets (oil-packed, high quality)

4 tbsp unsalted butter, very soft

16 fresh and warm crostini ( you can buy them, just warm in oven)

Fresh black pepper

Optional upgrades: lemon zest, parsley, chili flakes, garlic rub

Mash the anchovies into the soft butter with a fork until mostly smooth (a few flecks are fine and gives it character!).

Spread generously while crostini is still warm so the butter melts slightly.

Finish with black pepper and any optional extras you like.