CookEat Recipe
Caviar and Anchovy Crostini
Small squares of white bread spread with smooth caviar, anchovy and butter, with simpler caviar or anchovy variations.
Method
Steps
Step 1
Gather the ingredients: 160 g fine white sandwich bread, or day-old white bread with a soft crumb, cut into 1 cm-thick small squares; 60 g butter, softened just enough to mix; 40 g commercially prepared ready-to-eat pasteurized caviar, kept refrigerated according to its label; 20 g cleaned, boned salt-cured anchovy flesh.
Step 2
Trim and cut the bread into small squares about 1 cm thick. Use fine soft white bread; the source does not require toasting. Keep the caviar refrigerated until you are ready to mix it.
Step 3
Finely chop the prepared anchovy flesh. Work it with the butter using a spoon or the flat of a table knife, then mix in the caviar until the spread is fine and smooth. The main proportions are 60 g butter, 40 g caviar and 20 g anchovy flesh.
Step 4
Spread over the bread and serve promptly. Keep any prepared spread or assembled crostini refrigerated at 4°C or colder until service, and follow the caviar label’s storage and after-opening limits. This is a fresh refrigerated preparation, not a preservation method.
Step 5
For caviar-and-butter crostini, replace the main spread with equal weights of caviar and butter, for example 40 g of each on about 100 g bread. Use spreadable butter and mix gently with a spoon; there is no need to warm the caviar over the stove.
Step 6
For the olive-oil variation, mix 40 g caviar with about 1 tablespoon olive oil and a few drops of lemon juice, then spread over about 100 g bread. For anchovy-and-butter crostini, finely chop 20 g cleaned anchovy flesh, work with about 40 g butter to a smooth paste and spread over about 100 g bread. Keep these variations cold and serve promptly in the same way.
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