Toasted Bread with Zucchini and Anchovy Spread

Toasted Bread with Zucchini and Anchovy Spread

Ingredient list for Toasted Bread with Zucchini and Anchovy Spread 

These proportions are suitable for 4 people:

  • 2 rolls with cereals
  • 8 anchovy fillets in olive oil
  • 1 ounce (25g) salted butter
  • 2 small zucchinis
  • Olive oil
  • Pine nuts (optional)


Preheat oven to 390°f (200°c).

1. Wash and cut both ends of the zucchini.  Detail into slices about ½ cm thick.  Remove the two (or three) slices that only have green skin.  Line the zucchini slices on a baking sheet with parchment paper and brush with olive oil on both sides.  Bake the zucchini for 10 minutes.  Turn them over and bake for 5 minutes more.

2. Meanwhile, prepare anchovy butter.  Chop anchovies roughly with a knife and place in a mortar.  Crush with a pestle and add the softened butter in small pieces.  Work the mixture until you get a smooth paste.

3. Cut two bread rolls lengthwise.  Toast lightly with your toaster or under the grill of your oven, just to give them a slight crunch.  Spread the butter and anchovy mix then top with grilled zucchini slices.  Add a drizzle of olive oil and grilled pine nuts on your toast.

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