Serves
1-2
Cook Time
10-15 mins
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!
This Recipe Features:
Cantabrian Anchovies in Extra Virgin Olive Oil
$27.00
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!
This Recipe Features:
Cantabrian Anchovies in Extra Virgin Olive Oil
$27.00
Ingredients
- • 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
Directions
- 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.
This Recipe Features
Cantabrian Anchovies in Extra Virgin Olive Oil
$27.00
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