#195 anchovy butter crostini with pink daikon

from otk: extra good things

as a noted anchovy lover, i knew this had to be one of the first recipes i made from the new cookbook. the bright pink pickled daikon was eye catching too. there are a lot of strong flavors used here, that i really would not think would work, but the finished dish was delicious. the anchovy butter combines almost two tins of anchovies in one stick of butter, serrano pepper, garlic, lime juice and zest. this is slathered on crostini, and then topped with a daikon pickle flavored with raw beet, ginger, more serrano and garlic. anchovy and ginger i would particularly be hesitant to combine, but the savory, salty butter was perfectly offset by the funky, tangy pickles. we have leftover anchovy butter, which i’m sure would be at home on some extra crispy toast. it would be fun to make these for a party and see how people respond.