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ROESTIE OF RYE BREAD, RED ONIONS AND SALT CURED ANCHOVIES
1 pound fromage blanc (40 percent fat)
2 cups heavy cream
2 teaspoons minced shallots
1 teaspoon minced garlic
1/2 cup chopped herbs (tarragon, parsley, chervil, chives, basil)
1/4 cup olive oil
1 1/2 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
1/2 teaspoon piment d'Espelette (or an equal mix of cayenne + paprika).
Pinch of powdered ginger
Butter as needed
12 (1/2-inch-thick) slices rye bread
1 red onion, thinly sliced
18 salt-cured anchovies, filleted
Extra-virgin olive oil, for drizzling
Chervil sprigs for garnish
Mix together the fromage blanc, cream, shallots, garlic, herbs, olive oil, vinegars, piment d'Espelette and ginger. Spread butter on both sides of the bread and slowly toast until golden brown. Spread the cheese mixture on one side of each toast. Top each with onion slices and 3 anchovy fillets. Drizzle a little extra-virgin olive oil on top and garnish with minced chervil. Serves 12
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