Active Time

　　20 minutes

　　Total Time

　　30 minutes

　　Anchovy lovers: This one’s for you. The combination of vanilla butter and anchovies is a signature move of chef Alex Raij, and we fell in love with the sweet and salty combination at her Cobble Hill restaurant Saint Julivert Fisherie.

　　

Ingredients

24 servings

　　3/4 cup (1 1/2 sticks) unsalted butter, room temperature, cut into pieces

　　1 Tbsp. vanilla bean paste

　　1 Tbsp. vanilla extract

　　Pinch of kosher salt

　　24 (1/4"–1/2"-thick) baguette slices, cut on a diagonal (from about 1 baguette)

　　24 oil-packed anchovy fillets

　　2 Tbsp. extra-virgin olive oil

　　1/2 tsp. freshly ground black pepper

　　2 Tbsp. finely chopped parsley leaves

　　

Step 1

In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with a handheld mixer, beat butter on medium speed until smooth and fluffy. Add vanilla paste, vanilla extract, and salt and beat until combined. Transfer to a small bowl or resealable container; cover and chill until ready to use.

　　

Step 2

Preheat oven to 400°F. Arrange bread in an even layer on 2 rimmed baking sheets. Toast until bread is lightly golden brown, 4–6 minutes.

　　

Step 3

Meanwhile, toss anchovies, oil, and pepper in a small bowl.

　　

Step 4

While toast is still warm, spread a thick layer of vanilla butter over each. Top with an anchovy fillet and transfer to a large platter. Scatter parsley over.

　　

Step 5

Do Ahead: Vanilla butter can be made 5 days ahead. Transfer to an airtight container and chill.