No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.


Anchoiade Tartine

Assemble a quick holiday appetizer with anchovies, butter, and briny caper berries atop ciabatta toast. This recipe is from chef Jody Williams. Also try: Pesto di Parma Tartine, Pesto di Noci Tartine

  • Yield: Makes 12
Anchoiade Tartine

Photography: Rob Tannenbaum

Source: The Martha Stewart Show


  • 1/2 cup unsalted whipped butter, room temperature
  • 1 loaf ciabatta, halved lengthwise and sliced crosswise into twelve 1-inch-thick pieces, toasted
  • Salted anchovies, rinsed and patted dry
  • Flaky sea salt, such as Maldon
  • Caper berries


  1. Spread butter on toasts. Top with anchovies and season with salt; garnish with caper berries.