Anchovy Toast

Madeline Campbell

Ingredients:

  • 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:

  1. 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.
  2. To make the green sauce, add all the ingredients to the blender and blitz. This sauce should have a nice zingy freshness to it.
  3. 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!
  4. For a vegan versions: Use assorted pitted olives instead of anchovies
  5. 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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