Method
1
Trim brioche bread into a rectangular shape.
2
Heat on a grill pan, when hot toast the bread for 2-3 min each side.
3
In a bowl, whisk butter with balsamic vinegar till smooth and creamy. Place the mix into a piping bag.
4
Season tomatoes and place on a paper towel (bottom and top). Allow for them to dry for 3-5min.
5
Serve by plating toasted brioche into a platter, placing tomatoes on top, then butter, anchovy, guanciale, honey, and lastly a drizzle of extra virgin olive oil and cracked pepper.
Chef Luca Ciano's Toasted Brioche Bread, Whipped Balsamic Butter, Tomato, Guanciale, Honey, Anchovies
Ingredients
8 slices of Delicious Anchovy fillets
8 slices of brioche bread, trimmed and cut into rectangles
100 g unsalted butter (room temperature)
10 ml aged balsamic vinegar
2 large ripe red tomatoes, peeled, cut into 4, seeds removed
8 slices guanciale, very thin
20 g honey
20 ml extra virgin olive oi
salt and pepper
Ingredients
8 slices of Delicious Anchovy fillets
8 slices of brioche bread, trimmed and cut into rectangles
100 g unsalted butter (room temperature)
10 ml aged balsamic vinegar
2 large ripe red tomatoes, peeled, cut into 4, seeds removed
8 slices guanciale, very thin
20 g honey
20 ml extra virgin olive oi
salt and pepper
