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.


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