• Home
  • Services/Classes
  • Food Writing
  • Cookbooks
  • Travel
  • Sources/Links
  • Contact

Grilled Bread with Anchovy Butter

November 18, 2009 | Breads,

I’ve had this photo waiting in my saved food photo file for months, but for some reason keep forgetting to share it with you. I saw this on an episode of Bobby Flay’s Grill It! where he and his guest were showing different ways to do andouille sausage on the grill. His recipe was for a mixed grill dish that was enhanced at the end by adding some anchovy butter to it and served along with some grilled bread slathered with more of the anchovy butter.If you think you hate anchovies, you probably do. But eating a whole anchovy is quite different than using anchovies to provide a background flavor that’s briny – tasting of the sea and salty. I hate anchovies whole, but I loved them in this recipe. The grilled bread with anchovy butter goes perfectly with a nice bouillabaisse, a gumbo, a mixed seafood paella, or grilled meats. Give it a try – if your dinner guests are like mine they won’t even know the secret ingredient!

Grilled Bread with Anchovy Butter
 
Prep time
Cook time
Total time
 
Adapted from Bobby Flay, foodnetwork.com
Recipe type: Breads,Condiments
Serves: 6
Ingredients
  • 1 stick butter, softened
  • 4 anchovies, drained
  • salt and pepper, to taste
  • 6 thick slices crusty bread (ciabatta works well)
Instructions
  1. Combine butter and anchovies in the food processor until smooth. Season with salt and pepper to taste. Grill bread slices over a medium high flame until crusty and nice grill marks appear. Remove from grill and spread liberally with anchovy butter while still hot. Serve with soups or seafood stews.

 

Leave a Reply

Rate this recipe:  



Restaurant Reviews

  • Chefs Up Front 2011
  • black pearl denver shrimp tacos
  • fish tacos
  • union-square-cafe-new-york
  • potager-denver
  • perbacco-san-francisco
  • cannelloni undici denver

My Cookbooks

TASTING_COLORADO_FRONTCOVER

Taste_of_Washington_FRONTCOVER

Search by Ingredient

almonds apples arugula Asian asparagus avocado bacon balsamic basil beans beef beets bison braising broccoli brunch butter cabbage cake carrots celery cheese chicken chiles chili chocolate cilantro coconut cookbook cookies corn cranberries CSA cucumber curry dips eggplant eggs fennel feta cheese gardens garlic giveaway goat cheese grains grilling herbs ice cream Italian kale lamb leeks leftovers lemon lime Mexican mint muffins mushrooms nuts oats olive oil onions orange pancetta parsley peppers pesto pickles pine nuts pizza plums pork potatoes quinoa rice ricotta roasting salmon sausage shrimp soy spaghetti spinach squash stews strawberries sushi sweet potatoes swiss chard tarragon Thanksgiving tomatoes tortillas tuna turkey vegetarian vinegar yogurt zucchini

About Michele



Chef Profile - CO Homes & Lifestyles

CHL with books 7-2014
Get the Cooking with Michele ® Newsletter
Email:

International Food Blogger Conference 2014 Seattle

Get Involved


Other Stuff

Follow Michele Morris / Cooking with Michele's board Party Food - Great Appetizers on Pinterest.


my foodgawker gallery




Sommelier Courses and Wine Classes from the International Wine Guild Wine School

The International Wine Guild Wine School



MyFreeCopyright.com Registered & Protected

Archives