Why You’ll Love This
This anchovy toast is the ultimate appetizer for anyone who loves bold, briny flavors balanced by freshness. The rich anchovies are perfectly offset by the tangy pickled fennel and apple, and the herb-flecked crème fraîche adds just enough creaminess. It’s a beautiful blend of textures—crisp toast, silky fish, crunchy veggies—and feels fancy without being fussy.
Recipe Ingredients
Here’s what you’ll need to make this irresistible anchovy toast:
- 1 French baguette – Sliced thin for the perfect crunchy base.
- Extra-virgin olive oil and kosher salt – To flavor and crisp up the toasts.
- White wine vinegar, sugar, and salt – For a quick, tangy pickle.
- Fennel bulb and Granny Smith apple – Thinly sliced for a crunchy, refreshing topping.
- Crème fraîche and fresh parsley – Whipped together for a light, herby spread.
- Marinated white anchovies – Mild, tender, and full of umami goodness.
How to Make This Recipe
Start by toasting the baguette slices until golden and crisp. While the bread bakes, quick-pickle the thinly sliced fennel and apples in a simple vinegar mixture. Stir together the crème fraîche with parsley, salt, and pepper.
Once the toasts are ready, assemble each anchovy toast by layering the crème fraîche, anchovy fillets, and a small mound of pickled fennel and apple.
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Pickled Fennel and Apple White Anchovy Toast Recipe
Equipment
Ingredients
For The Toasts:
- 1 French (aka sweet) baguette
sliced on the bias into 16 (1/4-inch) slices
- 1 tablespoon extra-virgin olive oil
- kosher salt
For The Pickle:
- 1/4 cup white wine vinegar
- 1 tablespoon unrefined granulated sugar
- kosher salt
- 1 medium fennel bulbs
fennel fronds reserved for garnish
- 1 medium Granny Smith apples
For The Creme Fraiche:
- 1 tablespoon finely chopped fresh Italian parsley
- 1/4 cup crème fraîche
- kosher salt
- Freshly ground black pepper
For Assembly:
- 1 (7 ounce) can marinated white anchovies
Instructions
- Toast The Baguette Toasts: Heat the oven to 400°F and arrange a rack in the middle. Brush the baguette slices with olive oil then arrange on a rimmed baking sheet. Season with a few pinches of salt then bake until golden and crisp, about 10 to 12 minutes.
- Make The Pickle: In the meantime in a small bowl, add the vinegar, sugar, and 1/4 teaspoon of the salt, and mix to help dissolve and set aside.Trim the stalks and bottom of the fennel bulb and then quarter lengthwise, keeping root in tack. Using a mandolin, slice fennel lengthwise into paper thin slices. Cut the apple off center in half avoiding the seeds and slice into paper thin slices on the mandolin. Add fennel and apples to the vinegar and toss. Allow to quick pickle while toasts are being baked, about 10 minutes.
- Make The Creme Fraiche: In a small bowl, mix the crème fraiche with parsley and a pinch of sea salt and freshly ground black pepper, to taste.
- Serve: Once ready, evenly distribute the crème fraiche mixture on each toast. Then top with 2 anchovy fillets, and a forkful of the fennel and apple mixture. Garnish with a sprig of fennel fronds and serve.
