Anchovies with Sourdough Crostini
An eat in one bite canape that is perfect to serve guests prior to main course. The combinations of crunchy sourdough and soft toum and salty anchovies with fresh cucumber make this a totally delicious dish.
Ingredients
Sour dough baguette
Toum (you can make your own but I use Sarafian)
Lebanese cucumber - I run vegetable peeler down alternating strip leaving stripes of skin on, skin off. Then slice.
Anchovies (you can use tinned but I preferred the ones marinated in olive oil and vinegar - usually in refrigerated area).
METHOD
Slice baguette on the angle and thin, I toast it in the sandwich press but you can put them all in an oven dish and bake them if you prefer.
Let them cool and place on serving dish, spread toum over each crostini, followed by slice of cucumber and half an anchovy.
Ready to serve.
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