Elevate your snack game with Tomato and Anchovy Toast on sourdough, topped with Sungold tomatoes, butter, Fishwife Anchovies, and fresh basil. Serve with jammy eggs and a sprinkle of lemon zest salt for a savory, gourmet treat!
Cantabrian Anchovies in Extra Virgin Olive Oil
Elevate your snack game with Tomato and Anchovy Toast on sourdough, topped with Sungold tomatoes, butter, Fishwife Anchovies, and fresh basil. Serve with jammy eggs and a sprinkle of lemon zest salt for a savory, gourmet treat!
Cantabrian Anchovies in Extra Virgin Olive Oil
- • Sourdough slices, toasted
- • Cultured butter
- • Sungold tomatoes
- • A tin of Fishwife Anchovies (resereve the oil)
- • Fresh basil
- • A jammy egg
- • Fishwife x Jacobsen Salt Co’s Lemon Zest Salt Slide Tin
- Toast a slice of sourdough to your liking. Spread with good, high quality butter. Top with tomatoes (any will do but we used sungolds).
- Top toast with anchovy filets and a drizzle of the reserved olive oil from the tin.
- Serve on a plate with jammy eggs, fresh basil, and Fishwife x Jacobsen Salt Co’s Lemon Zest Salt.
Cantabrian Anchovies in Extra Virgin Olive Oil
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