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Burrata and anchovy with salsa verde on golden toasts
Serves 4-6 Starters and mains
Ingredients
- 1 slim French baguette
- extra virgin olive oil
For the salsa verde
- 2 garlic cloves, finely chopped
- 4 anchovy fillets in oil, rinsed and finely chopped
- 3tbsp each chopped fresh parsley, chopped fresh mint and chopped fresh basil
- 2tbsp salted capers, rinsed and chopped
- 150ml best-quality extra virgin olive oil
- 2tbsp freshly squeezed lemon juice, or to taste
For the burrata
- 300g best-quality burrata
- 6 anchovy fillets in oil, drained and roughly chopped
- pul biber, to scatter
Method
Preheat the oven to 190C/375F/ Gas 5. Slice the bread into long, thin ovals, brush with olive oil, season and arrange on a baking sheet. Bake for 10 minutes until golden and crisp. Remove and drain on kitchen paper. Store in an airtight container until ready to use. Reheat in a warm oven to crisp up.
Pound 1tsp salt with the garlic in a pestle and mortar until creamy. Stir in the remaining ingredients and season. This should be a very ‘loose’ sauce. Transfer to a jar and pour a layer of olive oil on top to exclude the air. This will keep for a week, chilled, although it’s at its best colour-wise made on the day.
Chop the burrata into mouthful- sized pieces and pile into a bowl, scatter with the anchovies, then sprinkle with pul biber. Serve with the toasts and salsa verde.
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