Anchovy Toast
Madeline CampbellIngredients:
- Good quality white anchovies
- Good quality sourdough cut into thick slices
Cashew Cream:
- 2 cups of raw natural cashews
- 1 1/2 cups water
- 1 garlic clove
- Large pinch of salt
- Juice of 1 lemon juice
Green Sauce:
- Half a bunch of parsley
- 1 garlic clove
- Juice and rind of 1 lemon
- Large pinch of salt
- 1/2 cup EVOO
Method:
- Add the cashews, water, garlic, salt and lemon in a blender and blitz till smooth. Slowly add small amounts of water until you achieve desired consistency. You want this to be creamy but not runny. Once smooth, move to a container and refrigerate.
- To make the green sauce, add all the ingredients to the blender and blitz. This sauce should have a nice zingy freshness to it.
- Slice your bread and toast on a pan or in a sandwich press with a generous amount of oil until golden and crispy. Once your toast is cooked, spread approximately a tablespoon of cashew cream on the toast, 1 – 2 white anchovies and 3 dollops of green sauce and voilà, Theo’s anchovy toast!
- For a vegan versions: Use assorted pitted olives instead of anchovies
- Extra cashew cream and green sauce can be used in many other dishes eg. dips, snack, wraps
Our friends at Wine Selectors suggest pairing this dish with a Rose.
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