Pickled Fennel and Apple White Anchovy Toast Recipe

Our version of the amazing anchovy appetizer at The Whale Wins in Seattle, this White Anchovy Toast With Pickled Fennel and Apple Recipe is so elegant and sophisticated it's begging to be served at your next cocktail party.

5 from 1 vote

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Prep Time 30

Cook Time 12

Total Time 15

Course Appetizer

Cuisine Spanish

Diet Low Calorie

Servings

Calories 93 kcal

Equipment

Serrated Knife
Pastry Brush Set
Rimmed Baking Sheets
Liquid Measuring Cups
Glass Bowls
Mandoline

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.

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Nutrition

Serving: 1 servingCalories: 93kcalCarbohydrates: 15gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 3mgSodium: 141mgPotassium: 133mgFiber: 1gSugar: 4gVitamin A: 92IUVitamin C: 4mgCalcium: 38mgIron: 1mg

Keyword easy appetizer