This toast will convert even the most stubborn anchovy skeptics. Instead of the fishiness those naysayers expect (and dislike), anchovies are more about umami and salt; there’s a little funk there, but in the right dish it gets balanced by richer, mellow-flavored ingredients. In this recipe, we use the little fish as a seasoning, adding a briny, savory complement to rich, creamy ricotta.
Ricotta Toast with Anchovies and Shallots
Makes four servings
8 slices rustic bread (about ¼ inch thick)
¾ cup whole-milk ricotta
6 anchovy fillets (preferably salt-packed)
1 medium shallot, finely chopped
1 teaspoon olive oil
Flaky sea salt and freshly ground black pepper
- In a toaster, skillet or oven, toast the bread until crisp. Transfer to a serving plate or board.
- Spoon the ricotta onto the toasts, distributing it evenly. Slice each anchovy fillet into thirds lengthwise, and place two anchovy slivers on each piece of toast.
- Top the toast with a bit of shallot, a drizzle of olive oil and a pinch each of salt and pepper, and serve.