Pesto and Anchovies are combined and placed onto sourdough bread, sprinkled with Mozzarella and toasted before being finished under the broiler.
This Historical Fiction is the April/May selection for our Cook the Books Book Club. It was chosen by Simona of Briciole. I had previously read and enjoyed Major Pettigrew's Last Stand by the same author. I looked forward to reading this novel. I was not disappointed.
It is the story of Constance Haverhill, whose mother has recently died. Constance was given a position by her mother's friend and employer as a companion to the friend's mother, Mrs. Fog. Constance accompanies Mrs. Fog to a seaside resort where she meets Poppy, who manages a ladie's motorcycle club that acts as a taxi/delivery service.
This book is set in England following the end of WWI. The hotel where Constance and her charge, Mrs. Fog, are staying is high-end and very swanky. The staff and guests are very colorful characters, some of whom you will love and others whom you won't like quite so much.
High Tea is served each day and on one of those occasions, Anchovy Toast, was served. This was the inspiration for the recipe that I am sharing today. I enjoyed this novel, which is, in essence, a love story.
It is a light, easy read. If you are a blogger or a cook who shares recipes on Instagram, we would love to have you join us. You can learn more on our Guidelines Page. I am excited to announce that I have been invited to be a guest host for the June/July session and have chosen the novel, A Bakery in Paris by Amie K. Runyan. I would love to have you join us.
I had never heard of Anchovy Toast and wanted to confirm it was a thing. A Google search turned up numerous recipes. I decided to create my own, and it was pretty darn good. I had some leftover pesto that I had made to make a Pasta Portofino. I had a tube of Anchovy Paste in the refrigerator and some shredded Mozzarella cheese. I had made a loaf of Sourdough Sandwich Bread and used it as my base. This was a tasty bite. It would be nice as an appetizer or a side to that Pasta Portofino I made.
Tomorrow is a busy day. Frank is going to our daughter, Nicole's house, to fix an electrical problem in the morning. We have a dive meeting for our upcoming trip to Roatan in the afternoon and a retirement party to attend in the evening.
The week is even busier. On Sunday evening, we are going to dinner with friends and then to a Motown Revue. Wednesday evening we are attending a spaghetti dinner fund-raiser for an area child who has a brain tumor.
On Thursday evening, we are attending a wine tasting dinner at a restaurant in a neighboring town. Friday morning we will be traveling at the crack of dawn to Mifflinburg, PA where we will say goodbye to a very dear friend. The following morning we will head back home to meet up with friends for dinner before attending a Peabo Bryson concert.
So only a few days of dinners home but here is what I will be serving.....
Saturday
Dinner at Retirement Party
Sunday
Dinner out with Friends
Monday
Pizza Frittata
Tuesday
Hamburgers
Baked Beans
Wednesday
Spaghetti Fundraiser
Thursday
Pinot Wine Tasting Dinner
Friday
Out of Town for Funeral
Yield: 1 serving
Anchovy Pesto Toast
Pesto and Anchovies are combined and placed onto sourdough bread, sprinkled with Mozzarella and toasted before being finished under the broiler.
Prep time: 1 MinCook time: 6 MinTotal time: 7 Min
Ingredients
- 1 slice sourdough bread
- 1 T. pesto
- 1/2 t. anchovy paste
- 1 T. shredded Mozzarella
Instructions
- Mix together the pesto and anchovies. Spread onto the sourdough. Top with the shredded cheese.
- Place in a toaster oven for 5 minutes then switch to the broiler option and broil until the cheese is melted, bubbling, and starting to brown.
- Serve immediately.
Property of A Day in the Life on the Farm
Glad you enjoyed the novel, Wendy. I read Major Pettigrew's Last Stand after this one and enjoyed that too. I love anchovies! I admit I've never had them with pesto: thank you for the suggestion and thank you for contributing to this edition of Cook the Books :)
ReplyDeleteThank you for hosting Simona.
DeleteYou had me at Anchovies. I a huge fan of anchovies so definitely need to try this recipe. And the book's storyline sounds lovely!
ReplyDeleteI hope you enjoy both Angie.
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