Ricotta Toast with Anchovies and Shallots
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.