Anchovy Crostini

This is more of a method than a recipe. It is very simple but relies on every ingredient being top quality. Make as many as required.

thin slices of baguette, cut on the diagonal

olive oil for brushing good unsalted butter finely chopped parsley

best-quality anchovies (I allow 2 per toast)

capers in brine, drained and chopped

olive oil for drizzling (optional)

Preheat the oven to 180°C fan bake.

Lightly brush both sides of the bread with olive oil and place in a single layer on a baking tray. Bake for 5 minutes then check to see if the undersides are golden. Turn and bake for another few minutes until crisp. Leave to cool.

Smear each crostini with butter then top with 2 anchovies. Scatter with chopped capers and parsley and a touch of olive oil, if using. THE BAKED CROSTINI WILL KEEP IN AN AIRTIGHT CONTAINER FOR 1 WEEK