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Sage Butter Crostini




Ηands on

The fact that butter is made up of so many particles of fat along with a few particles of water makes it incredibly absorbent. Giving you the opportunity to infuse it with just about anything. In this recipe, sage butter is spread on crostini and topped with anchovies. It’s really easy to make, just remember to make the butter at least half a day before you need it.

This recipe comes from our friend Alexandra, who cooked for some friends of Daphnis and Chloe during a lovely weekend in Paris some time ago.


Making the sage butter

Add the butter and sage to a small saucepan and cook on medium heat. Allow the butter to melt. While it's melting mix it every so often with a wooden spoon.


Once it's completely melted, let it simmer for 12 mins making sure to stir once in a while so doesn't turn brown. Remove from heat, pour through a sieve into a bowl and mix it well with a spoon. Refrigerate overnight or until it solidifies.


Serving Suggestion

Remove sage butter from the fridge 15 mins before you want to use it. Spread a generous layer of butter onto the toasted baguette, add an anchovy fillet on top. Arrange on a platter and serve.



1 baguette, sliced and toasted until golden brown

250g unsalted butter, cut into large pieces
3 1/2 tbsps Unique Greek Sage
200g of cured anchovies in olive oil


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