You can pickle them, or you could eat them on toast. Anchovies are small, oily fish that are rich in omega-3 fatty acids and minerals like selenium – a mineral that is remarkably good for hair, skin and nails. Radish-anchovy-butter toast is easy yet elegant and perfectly expresses our credo here at Picnic Fancy—just, you know, make it nice. not the hot sheen pan you just used), spread some butter on each piece of toast. Allow toast points to cool before spreading thickly with the softened butter and topping with a partly overlapping layer of radish slices. Mix well. These little delights are made of three things, no more, no less. Butter and radishes are a well known French combination—the pepperiness of the radishes is cooled and mellowed by the creaminess of butter. Once it has melted, add the stock, and fit the romaine wedges closely into the pan in a single layer. Arrange on a platter; reserve in the fridgeArrange them on a platter (or, if you’re doing a seated dinner, you can plate up each one on a tiny plate) and reserve in the fridge until you’re ready to use. Shaved Asparagus, Radish, Snap Pea, and Cucumber Salad with Burrata, Melon and Cucumber Salad with Toasted Almonds + Sonoma Trip Recap. If you're worried about the toasts being too fishy, start with just one anchovy and work your way up, you can always add more. Behold the radish. Cook Time 0 mins. Toss sliced radishes in a bowl with the garlic-anchovy dressing and set aside to marinate while bread toasts. And the first bite of the evening is always a tiny slice of toast, smeared with really good butter and topped with a glossy, oil-packed anchovy. But then you think, A sprinkle of sea salt might be nice. Your anchovy to butter ratio is up to you. Slice your baguetteUsing a sharp and sturdy knife, cut your baguette into super-thin slices. Should I put a parsley leaf on each one?I have often been tempted to do this to add some color, and of course you should find your own bliss, but I vote no parsley. Spread cold butter on each crostini; top with an anchovyUsing fridge-temperature butter and working on a cool surface (i.e. 7. Top each with an anchovy (or half an anchovy if you’re working with big ones). Snack (16 small toast) for 4 to 8 persons; preparation in advance 10 minutes; preparation 15 minutes. 4. You either love them or you hate them (we love them). Print Recipe. Spread pieces on a sheet pan; drizzle with olive oilPlace all the slices on a sheet pan and drizzle or brush lightly with olive oil. Add milk and stir over moderate heat until it boils& thickens, remove from heat. The butter is what matters: stick to an unsalted, European-style butter like Plugrá or Kerry Gold (also available at most grocery stores) and you can’t go wrong. 3. Where can I find more hors d’oeuvre/appetizer inspo?Right this way! Radish-anchovy-butter toast is easy yet elegant and perfectly expresses our credo here at Picnic Fancy—just, you know, make it nice. They can burn quickly because they’re so thin. But mostly we find ourselves with the grocery-store variety, which do just fine. Your email address will not be published. I like to pull each anchovy out of the jar or tin and wick the extra oil off with my fingers, so it’s not too gloopy on the toast. Toast the bread, butter it and cut it into fingers the same size as the anchovies. 8. These is a one-bite snack, each slice of bread yields 4 toasts. Save my name, email, and website in this browser for the next time I comment. The mixture looks a bit loose but it will bake perfectly Should equal 1-1 1/2 cups. When life gives you too many radishes, you can go two ways. 6. People often ask us for Seattle restaurant recommendations, and at the very top of my list for the last ten years and counting is the inimitable Spinasse. This is a super simple, rustic thing—I like to just let it be. Add remaining butter. When eaten on top of a crusty piece of toast, it makes for a lovely summer snack. Add flour, mixing well and cook for 1 minute. 2. Just pull them out of the freezer and continue on to step three. Can’t I just use the cheap, Land O Lakes butter I have in the fridge?You can, but it’s really worthwhile to use the good stuff here. Stack the slices of sandwich bread, trim the crusts from all four sides to make uniform rectangles, cut the slices diagonally from corner to corner to make 16 triangles, and lightly toast.