Vanilla Butter Anchovy Toasts

Ingredients for Vanilla Butter Anchovy Toasts

• 170g (1 1/2 sticks) unsalted butter, room temperature, cut into pieces

• 1 tablespoon vanilla bean paste

• 1 tablespoon vanilla extract

• Pinch of kosher salt

• 24 (1/4"–1/2"-thick) baguette slices, cut on a diagonal (from about 1 baguette)

• 24 oil-packed anchovy fillets

• 2 tablespoons extra-virgin olive oil

• 1/2 teaspoons freshly ground black pepper

• 2 tablespoons finely chopped parsley leaves

How to make Vanilla Butter Anchovy Toasts

In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with a handheld mixer, beat butter on medium speed until smooth and fluffy. Add vanilla paste, vanilla extract, and salt and beat until combined. Transfer to a small bowl or resealable container; cover and chill until ready to use.

Preheat oven to 204°C. Arrange bread in an even layer on 2 rimmed baking sheets. Toast until bread is lightly golden brown, 4–6 minutes.

Meanwhile, toss anchovies, oil, and pepper in a small bowl.

While toast is still warm, spread a thick layer of vanilla butter over each. Top with an anchovy fillet and transfer to a large platter. Scatter parsley over.

Do Ahead: Vanilla butter can be made 5 days ahead. Transfer to an airtight container and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.