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.