Now let me tell you how these Cantabrian toasts came about. One weekend we went to my dearest friend’s house to pick up a puppy and had dinner together. Her husband was with us and he talked about Cantabrian anchovies. I admit I had never tried them, but he intrigued me so much with his description that I decided to buy them at the supermarket, tasted them, and that’s how this recipe was born. Try these toasts because they are simply fabulous, perfect to serve for an aperitif, apericena, or as an appetizer, a gourmet recipe that will impress your guests!
- Cost: Economical
- Preparation time: 8 Minutes
- Portions: Two large slices
- Cooking methods: Griddle
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Cantabrian Toasts
- 2 slices rye bread
- 250 g burrata
- 6 Cantabrian anchovies
- 1 drizzle extra virgin olive oil
- 1 pinch fine salt
- black pepper (plenty)
Tools to make Cantabrian Toasts
- Grill Pan
- Tongs
- Bowl
- Fork
- Cutting Board
Preparation of Cantabrian Toasts
Heat the cast iron grill pan well and when it’s ready, toast the slices of rye bread for 2 minutes on each side (4 minutes total), then place them on a wooden cutting board.
In a bowl, tear the burrata using a fork and distribute it over the rye toasts.
Place the Cantabrian anchovies on top, add a pinch of salt, plenty of freshly ground black pepper, a drizzle of olive oil, and serve whole or cut into 3 pieces!
TIPS
You can serve these toasts whole or cut them into 3 or more pieces if you’re using them for an aperitif.
In addition to pepper, you can also add a pinch of chili pepper.
That extra touch!
Cantabrian anchovies are delicious, try them with simple spaghetti and a drizzle of olive oil, you’ll taste the deliciousness!
