12thin slices light rye breadFor brushing:olive oil12Ortiz anchovies, at room temperature24small nasturtium leaves (see note)Montpellier butter2 tbsp(firmly packed) each chervil, tarragon and flat-leaf parsley2 tbsp(firmly packed) each coarsely chopped watercress and spinach125 gmsoftened butter30 gmcapers in brine, drained15 mlmild olive oil3cornichons½soft-boiled egg½golden shallot, finely chopped
For Montpellier butter, blanch herbs, watercress and spinach until just wilted (30 seconds; see cook’s notes p234), drain, refresh, drain, squeeze out excess moisture. Process with remaining ingredients in a food processor until well combined (2-3 minutes), season to taste, refrigerate until required. Bring to room temperature before using. Makes about 1 cup.
Preheat oven to 160C. Trim bread slices into 2cm x 10cm fingers, place on an oven tray lined with baking paper, brush with olive oil and bake until crisp and lightly toasted (10-12 minutes). Cool to room temperature, then spread generously with Montpellier butter, top each with an anchovy and 2 nasturtium leaves, season with freshly ground pepper and serve.
Note Nasturtium leaves are available from select greengrocers.
This recipe is from the September 2012 issue of Australian Gourmet Traveller.