Sage Butter Crostini

10

Portions

20'

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 aromatize it with just about anything. In this recipe, sage butter is spread on crostini and topped with anchovies. It is 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, sometime ago.

SAGE

Making the sage butter

Add the butter and 7 tbsps of sage to a small saucepan and put it on medium heat. Allow the butter to melt and while it starts melting mix every so often with a wooden spoon. Once it is completely melted let it simmer for at least 15 mins stirring once in a while. Make sure it does not 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 and then sprinkle a little chopped Unique Greek Sage. Arrange on a platter and serve as a delicious appetizer!

Ingredients

1 baguette, sliced and toasted until golden brown
250g unsalted butter, cut in large pieces
8 tbsps Unique Greek Sage, finely chopped
200g of cured anchovies in olive oil

Sage Butter Crostini

10

20'

Making the sage butter

Serving Suggestion

Ingredients

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