Garlic & anchovy toasts

Name: Garlic & anchovy toasts
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 125 g unsalted butter, softened; 2½ tsp anchovy paste or ½ x 50g can anchovies; 1 clove/s garlic, crushed; ½ unwaxed lemon, zest; 25 g pack flat leaf parsley, leaves finely chopped; 2 slice/s Crosta & Mollica Pane Pugliese

Super-charged garlic bread! These go particularly well with soups on the sweeter or more acidic side, such as beetroot soup or tomato soup.

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HealthySource of fibre

Serves4
CourseAccompaniment
Prepare10 mins
Cook5 mins
Total time15 mins

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125g unsalted butter, softened
2½ tsp anchovy paste or ½ x 50g can anchovies
1 clove/s garlic, crushed
½ unwaxed lemon, zest
¼ x 25g pack flat leaf parsley, leaves finely chopped
2 slice/s Crosta & Mollica Pane Pugliese

Put all the ingredients apart from the bread into a food processor; whizz with a little black pepper until well combined and smooth. Scoop onto a piece of baking parchment and shape into a log. If not using immediately, wrap well and chill for up to 1 week, or freeze for up to 2 months.
Lightly toast the bread under a hot grill. Spread each piece with 20g anchovy butter, then toast for 2-3 minutes more until golden. Slice into soldiers and serve straight away.

Typical values per serving when made using specific products in recipe