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Crostini Can Burro Di Acciughe (Crostini With Anchovy Butter)

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“I love this, but then again I love anchovies. Great with before dinner drinks along with some olives, nuts, etc. Cook time is chill time.”
READY IN:
1hr 15mins
SERVES:
14
UNITS:
US

Ingredients Nutrition

  • 8 tablespoons sweet butter
  • 16 anchovies packed in oil, drained
  • 14 slices tuscan bread, thin slices, toasted if desired
  • capers (to garnish) (optional)

Directions

  1. Place the butter in a bowl and mash it gently with a wood spoon for 15 minutes until it is soft and creamy.
  2. Place the anchovies in a second bowl and mash them into a paste.
  3. Incorporate the mashed anchovies into the butter, mix well until completely combined. There shouldn't be any anchovy chunks in the butter.
  4. Cover the bowl with foil and refrigerate for 1 hour.
  5. Spread the butter on the crostini and place on a serving dish.
  6. Garnish with two capers in the center of each crostini if desired.

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