Bitter Orange and Anchovy Breakfast Tartine
A sophisticated breakfast offering, this tartine balances the bracing bitterness of marmalade with the savory depth of anchovies, all harmonized by a creamy mascarpone spread. It's a complex yet delightful start to the day, invoking the robust flavors of Italian coastal cuisine.
Prep Time
30 min
Difficulty
Medium
Servings
2
Calories
450 kcal
Instructions
- 1
Toast the sourdough bread slices until golden brown and crisp.
~5 min - 2
While the bread is toasting, gently warm the anchovy fillets in a small frying pan over low heat with the olive oil for 1-2 minutes to soften them. Drain any excess oil.
~3 min - 3
Spread a generous layer of mascarpone cheese evenly over each slice of toasted bread.
~2 min - 4
Dollop the bitter orange marmalade over the mascarpone, aiming for an artistic swirl.
~1 min - 5
Gently place one warmed anchovy fillet on top of each tartine.
~1 min - 6
Garnish with fresh basil leaves and a crack of black pepper.
~1 min
Tips
- For a more intense bitter flavor, use a marmalade with a higher peel-to-pulp ratio. If you prefer less bitterness, you can add a touch of honey to the marmalade before spreading.
- Serve immediately to enjoy the crispness of the toast. These tartines are best eaten fresh.
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