Málaga-Style Anchovy & Chèvre Toasts

Recipe

Inspired by the tapas bars and streets of old town Malaga

Gilda-Inspired Tapas. This dish is a masterclass in the "Malagueño" tapas style: a perfect balance of salty, sweet, and creamy textures atop a buttery, crunch-perfect foundation.

Ingredients

Servings: 4 (2 toasts per person)

The Foundation

• 1 loaf dense white sourdough or brioche, cut into 8 thick rectangles

• 60g (4 tbsp) unsalted butter, softened

• 15ml (1 tbsp) extra virgin olive oil

Chèvre & Honey Cream

• 150g (5.3 oz) soft, rindless goat cheese (Chèvre)

• 30ml (2 tbsp) heavy cream

• 20g (1 tbsp) mild wildflower honey, plus extra for drizzling

• A pinch of fine sea salt

The Topping

• 8 high-quality Cantabrian anchovy fillets in olive oil

• 50g (1/4 cup) Kalamata or Niçoise olives, pitted and finely minced

• 5g (1 tsp) dehydrated onion flakes or toasted breadcrumbs (for extra crunch)

Instructions

1. Mince 50g (1/4 cup) olives until they form a fine, crumb-like paste.

2. Spread 60g (4 tbsp) butter evenly on both sides of 8 bread rectangles.

3. Heat 15ml (1 tbsp) oil in a skillet over medium heat.

4. Toast bread for 3 minutes per side until deep golden brown.

5. Whisk 150g (5.3 oz) chèvre, 30ml (2 tbsp) cream, and 20g (1 tbsp) honey until smooth.

6. Transfer the cheese mixture into a piping bag or small plastic bag.

7. Pipe 4 to 5 large dots of cheese cream onto each warm toast.

8. Lay one anchovy fillet diagonally across the cheese dots on each toast.

9. Drizzle a small amount of extra honey over the anchovies.

10. Sprinkle the minced olive "tapenade" generously over the top for crunch.

11. Serve immediately while the bread is warm and the cheese is supple.