Brought to you by Steelhead Food Co. These fish taste pretty fishy and salty—which can make them overwhelming if you don't know how to balance their flavour. Anchovies&nbsp;also have a fifth taste, called umami, a savoury taste found in foods high in the amino acid glutamate. Anchovies are typically filleted, salt-cured and canned in oil. Use it as you would pesto, or other green sauces like gribiche or pistou – dolloped onto soup, with fish and roasted meat, on top of pizza, to dress salads or spooned onto bread. Check out this recipe from: <a href="http://foodandwine.com" rel="noopener noreferrer" target="_blank" style="color: rgb(220, 161, 13);">foodandwine.com</a> ANCHOVY TOASTS WITH FRESH TOMATO VINAIGRETTE Tomato Vinaigrette<ul><li>1 pound ripe heirloom tomatoes, stemmed and halved</li><li>¼ cup extra-virgin olive oil</li><li>½ teaspoon kosher salt, plus more to taste</li><li>⅛ teaspoons black pepper, plus more to taste</li></ul> Additional Ingredients<ul><li>8 (1/2-inch-thick) ciabatta slices (about 1 1/2&nbsp;ounces each)</li><li>¼ cup extra-virgin olive oil</li><li>1 large garlic clove</li><li>1 (1.7-ounce) can olive oil–packed salted anchovy fillets (6 to 7 fillets)</li><li>½ cup crème fraîche</li><li>1 medium-size Japanese cucumber, thinly sliced (about 1 1/4&nbsp;cups)</li><li>¼ cup radish sprouts (about&nbsp;1/2&nbsp;ounce)</li></ul> Directions<ol><li>Make the tomato vinaigrette: Grate cut sides of tomatoes on large holes of a box grater set over a medium bowl until only tomato skin and core remain; discard skin and core. Whisk oil, salt, and pepper into grated tomato until well combined. Season with additional salt and pepper to taste, if desired. Set aside. </li><li>Make the anchovy toasts: Preheat oven to 400°F. Brush both sides of ciabatta slices evenly with oil, and arrange in a single layer on a rimmed baking sheet. Bake in preheated oven until lightly toasted, 8 to 12 minutes. Let cool on baking sheet 5 minutes. Lightly rub garlic clove over top side of each toast, about 2 swipes per slice. </li><li>Arrange anchovies on a small plate. Serve alongside toasts, crème fraîche, cucumber, radish sprouts, and 1/2 cup vinaigrette. Reserve remaining vinaigrette for another use. Assemble as desired. —Stuart Brioza, the anchovy bar, San Francisco </li></ol> Make AheadTomato vinaigrette can be stored in an airtight container in refrigerator up to 2 days. Let come to room temperature and stir well before serving.

Brought to you by Steelhead Food Co.These fish taste pretty fishy and salty—which can make them overwhelming if you don't know how to balance their flavour. Anchovies also have a fifth taste, called umami, a savoury taste found in foods high in the amino acid glutamate. Anchovies are typically filleted, salt-cured and canned in oil.Use it as you would pesto, or other green sauces like gribiche or pistou – dolloped onto soup, with fish and roasted meat, on top of pizza, to dress salads or spooned onto bread.Check out this recipe from: foodandwine.comANCHOVY TOASTS WITH FRESH TOMATO VINAIGRETTETomato Vinaigrette1 pound ripe heirloom tomatoes, stemmed and halved¼ cup extra-virgin olive oil½ teaspoon kosher salt, plus more to taste⅛ teaspoons black pepper, plus more to tasteAdditional Ingredients8 (1/2-inch-thick) ciabatta slices (about 1 1/2 ounces each)¼ cup extra-virgin olive oil1 large garlic clove1 (1.7-ounce) can olive oil–packed salted anchovy fillets (6 to 7 fillets)½ cup crème fraîche1 medium-size Japanese cucumber, thinly sliced (about 1 1/4 cups)¼ cup radish sprouts (about 1/2 ounce)DirectionsMake the tomato vinaigrette: Grate cut sides of tomatoes on large holes of a box grater set over a medium bowl until only tomato skin and core remain; discard skin and core. Whisk oil, salt, and pepper into grated tomato until well combined. Season with additional salt and pepper to taste, if desired. Set aside. Make the anchovy toasts: Preheat oven to 400°F. Brush both sides of ciabatta slices evenly with oil, and arrange in a single layer on a rimmed baking sheet. Bake in preheated oven until lightly toasted, 8 to 12 minutes. Let cool on baking sheet 5 minutes. Lightly rub garlic clove over top side of each toast, about 2 swipes per slice. Arrange anchovies on a small plate. Serve alongside toasts, crème fraîche, cucumber, radish sprouts, and 1/2 cup vinaigrette. Reserve remaining vinaigrette for another use. Assemble as desired. —Stuart Brioza, the anchovy bar, San Francisco Make AheadTomato vinaigrette can be stored in an airtight container in refrigerator up to 2 days. Let come to room temperature and stir well before serving.

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