Cultured butter, oxheart tomato and anchovies on sourdough

Name: Cultured butter, oxheart tomato and anchovies on sourdough recipe
Yield: 10
Ingredients: 10 thick slices sourdough bread; Extra virgin olive oil, to drizzle; 1 garlic clove, halved; 75g cultured butter (our favourite is Le Conquèrant-Beurre de Baratte butter); 3 large ripe oxheart tomatoes, thinly sliced; 2 x 47.5g cans good-quality anchovies in oil (we used Oritz Anchovies); 1 small red onion, thinly sliced; Basil leaves, to serve

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by Ellie and Sam Studd

Dec 08, 2020

This light sourdough snack is perfect for summer or Christmas day.

10 thick slices sourdough bread
Extra virgin olive oil, to drizzle
1 garlic clove, halved
75g cultured butter (our favourite is Le Conquèrant-Beurre de Baratte butter)
3 large ripe oxheart tomatoes, thinly sliced
2 x 47.5g cans good-quality anchovies in oil (we used Oritz Anchovies)
1 small red onion, thinly sliced
Basil leaves, to serve

Method

1.

Preheat oven grill to high. Place bread on an oven tray and drizzle with oil. Grill for 2-3 minutes each side until golden and toasted. While the toast is hot, rub it with the cut side of the garlic clove, then lather the toast generously with butter.
2.

Place bread on a platter and serve with sliced tomato, anchovies and onion. Drizzle with olive oil, scatter with basil then season with pepper to serve.