Crostini with Salt-Cod Brandade


Salt cod issoaked overnight and blended with cream, olive oil, andgarlic to make a thick white puree, which is served oncrostini as an appetizer.


  • 1 pound choice-grade skinless and boneless salt cod

  • 4 garlic cloves, mashed

  • 1 cup heavy cream

  • ½ cup extra-virgin olive oil, plus more for drizzling

  • 1 tablespoon plus 2 teaspoons freshly squeezed lemon juice (about 1 lemon)

  • Coarse salt and freshly ground pepper

  • 1 baguette, sliced on the bias into ¼-inch-thick pieces


  1. Rinse salt cod, and place in a large reusable plastic container. Submerge in cold water, and place, covered, in the refrigerator. Allow to soak overnight. Drain the cod, and replace the water with fresh cold water. Let soak overnight again.

  2. Remove cod from the soaking liquid, and place in a large pot. Cover with cold water, and bring to a boil over high heat. Reduce heat to low, and simmer 20 minutes. Drain cod; let cool, and break into large pieces. Transfer to a food processor; add garlic, and process until mixture is coarsely chopped.

  3. In a small saucepan set over medium heat, warm cream until hot; do not bring to a boil. While processing cod mixture, slowly add cream through the feed tube. Add the oil and lemon juice in the same manner; blend until creamy and fluffy. Season with salt and pepper.

  4. Heat broiler with rack placed in upper third of oven. Lay baguette slices on a baking sheet, drizzle each slice with oil. Season with salt and pepper. Place baking sheet under the broiler; toast bread until the edges are lightly browned, about 1 minute. Remove from oven; let cool. Spread brandade on crostini; serve.

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