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5 anchovies filets in oil
1 clove of garlic
a sprig of parsley
some chives
100g soft butter
bunch of radish
2 hardboiled eggs
bread
Today a tasty, savoury lunch recipe that looks lovely on the Easter table and is quickly made. If you prefer the butter less salty then rinse the anchovies under a cold tap.
How to make crostini with anchovies butter
Boil the eggs in 8-10 minutes hard.
Blend anchovies with garlic.
Add it to the butter.
Cut parsley and chives and add it.
Stir everything firmly to combine.
Place the butter in a clean bowl.*
Toast the bread.
*Place the anchovies butter for 1-2 hours in the refrigerator for the flavours to blend, allow it to get to room temperature before you serve
Plate the bread with some radish and boiled egg (halved) around it.
Give the anchovies butter on the side
Wishing you a Happy Easter!