“This snack started off served without anchovies. It was originally served alongside oysters. We added an Ortiz anchovy because we believe almost everything tastes better with an Ortiz anchovy,” says McConnell.
- 12 thin slices light rye bread
- For brushing: olive oil
- 12 Ortiz anchovies, at room temperature
- 24 small nasturtium leaves (see note)
- 2 tbsp (firmly packed) each chervil, tarragon and flat-leaf parsley
- 2 tbsp (firmly packed) each coarsely chopped watercress and spinach
- 125 gm softened butter
- 30 gm capers in brine, drained
- 15 ml mild olive oil
- 3 cornichons
- ½ soft-boiled egg
- ½ golden shallot, finely chopped
- 1For 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.
- 2Preheat 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.
Nasturtium leaves are available from select greengrocers.
This recipe is from the September 2012 issue of
Drink Suggestion: NV Equipo Navazos “I Think” Manzanilla, Jerez, Spain. Drink suggestion by Campbell Burton