ANCHOIADE TARTINE
Assemble a quick holiday appetizer with anchovies, butter, and briny caper berries atop ciabatta toast. This recipe is from chef Jody Williams. Also try: Pesto di Parma Tartine, Pesto di Noci Tartine
Provided by Martha Stewart
Yield Makes 12
Number Of Ingredients 5
Steps:
- Spread butter on toasts. Top with anchovies and season with salt; garnish with caper berries.
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Govinda Singh
[email protected]This anchoiade tartine is a must-try for any fan of anchovies. The spread is rich and flavorful, and the tomatoes and basil add a nice balance. I also love that it's so easy to make. I'll definitely be making this again.
Jack Bailey
[email protected]I love the simplicity of this dish. It's just a few basic ingredients, but they come together to create something truly special. The anchoiade spread is so versatile, and I've found myself using it in all sorts of different ways. It's great on sandwi
Asaduzzaman Nur
[email protected]This is a great recipe! I followed it exactly, and the tartines turned out perfectly. The anchoiade spread was delicious and flavorful, and the tomatoes and basil added a nice freshness. I will definitely be making this again.
Imrah Abrahams
[email protected]I've never been a huge fan of anchovies, but this recipe changed my mind. The anchoiade spread is creamy and flavorful, and the tomatoes and basil add a nice freshness. I served it on crostini, and it was a big hit with my guests.
Ochir Munkhbat
[email protected]This anchoiade tartine is a must-try for any fan of anchovies. The spread is rich and flavorful, and the tomatoes and basil add a nice balance. I also love that it's so easy to make. I'll definitely be making this again.
Christopher Crocker
[email protected]I was looking for a new anchoiade recipe, and this one caught my eye. I'm so glad I tried it! The anchoiade spread is creamy and flavorful, and the tomatoes and basil add a nice pop of freshness. I served it on crostini, and it was a big hit with my
Abubakar mohammed bege
[email protected]I love the simplicity of this dish. It's just a few basic ingredients, but they come together to create something truly special. The anchoiade spread is so versatile, and I've found myself using it in all sorts of different ways. It's great on sandwi
Bukky Ibitoye
[email protected]This was a great recipe! I followed it exactly, and the tartines turned out perfectly. The anchoiade spread was delicious and flavorful, and the tomatoes and basil added a nice freshness. I will definitely be making this again.
MiZan KhAn SaKib
[email protected]I've tried a few different anchoiade recipes, but this one is by far my favorite. The proportions of anchovies, garlic, and herbs are perfect, and the addition of butter makes the spread extra creamy and rich. I love serving this on crostini or crack
Intuitive Lily
[email protected]This is my go-to recipe whenever I need a quick and easy appetizer. It's always a crowd-pleaser, and it's so easy to make. I usually have all the ingredients on hand, so I can whip up a batch in minutes. Plus, it's a great way to use up leftover brea
Ahmad Danish
[email protected]I'm not a huge fan of anchovies, but I was pleasantly surprised by how much I enjoyed this dish. The anchoiade spread was not overpowering at all, and the other ingredients balanced out the flavor nicely. I especially liked the addition of the tomato
Samaly Sri lanka
[email protected]The anchoiade tartine was a hit at my last party! My guests raved about the combination of salty anchovies, creamy butter, and crispy baguette. It was the perfect finger food for mingling and snacking. I will definitely be making this again for my ne
Chris Uzumaki
[email protected]I love how simple yet flavorful this dish is. The anchoiade spread is incredibly versatile and can be used as a dip for vegetables, a spread for sandwiches, or even as a pasta sauce. I've also tried adding different herbs and spices to the spread, su
Nauman Shahid
[email protected]This anchoiade tartine was a delightful experience! The flavors of the anchovies, garlic, and herbs blended perfectly, creating a savory and umami-rich spread. The crispy baguette slices provided a sturdy base for the anchoiade, and the fresh tomatoe