Soft, buttery brioche meets the unmistakable depth of Olasagasti’s Cantabrian anchovies. A contrast that’s rich, delicate, and effortlessly gourmet appetizer ready in minutes.
Ingredients (serves 2-4):
- 4 slices brioche (or other rich bread).
- 8–12 Olasagasti anchovy fillets (in olive oil).
- 60 g unsalted butter, softened.
- 1 tbsp chopped chives.
- Zest of ½ lemon.
Preparation - quick & refined (5-8 minutes):
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Make the chive butter. In a small bowl, mix softened butter + chopped chives + lemon zest until smooth.
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Toast the brioche. Lightly toast slices until golden but still tender inside. The brioche should be warm, not crunchy.
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Spread the butter. While hot, spread a thin layer of chive butter over each slice so it melts slightly.
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Arrange the anchovies. Lay 2–3 Olasagasti anchovy fillets per toast, letting their oil mingle with the butter.
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Finish. Drizzle a little extra virgin olive oil, add a crack of black pepper. Serve with lemon on the side.
