Today we are making brioche with anchovies and miso ricotta. That sounds like a mouthful, but it's not too bad. The dish is ready in 15 minutes and is guaranteed to wow your dinner guests. This elegant appetizer is also suitable as a starter. Do you prefer a veggie version? Then replace the anchovies with pieces of tempeh or grilled peppers.
Brioche with anchovies and miso ricotta
15 minutes
Superfast
Brioche with anchovies
Brioche with anchovies is a surprisingly tasty combination due to the contrast and balance between texture and flavor. Brioche is rich, airy and slightly sweet, thanks to the butter and eggs in the dough. Anchovies, on the other hand, are salty, powerful and umami rich, with a deep savory flavor that is intense and concentrated.
The reason they go so well together lies in the tension between these two worlds. The buttery softness of the brioche softens the salty punch of the anchovies, while the anchovies in turn give the sweetness and oiliness of the brioche a sharp edge. The result is a flavor experience that is at once luxurious, complex and balanced. You taste sweet, salty, fatty and umami in one bite - a combination that feels both contradictory and harmonious, which is precisely why it is so intriguing and delicious.
Preparing miso ricotta
Miso-ricotta is a simple but clever way to add depth to a dish. You make it by mixing white miso - a fermented paste made from soybeans - with creamy ricotta. The soft texture of ricotta is retained, but the miso gives it a savory, slightly nutty flavor reminiscent of umami. It's not complicated to make, but the result feels special.
This combination goes well in both savory and sweet dishes, but especially in dishes where you're looking for something that adds just a little more flavor without being overpowering. Think of a subtle twist in an appetizer, as a base for toast, or as a creamy counterpart to stronger flavors.
What makes miso ricotta extra interesting is how well it goes with other distinct ingredients. For example, with anchovies: the salty and powerful flavor of anchovies is nicely rounded out by the soft, savory ricotta with miso. And when served together on a piece of brioche, you get a combination of sweet, salty, creamy and umami in one bite. It's exactly that play of contrasts that makes it exciting - without getting complicated or heavy. A small detail to great effect.
More appetizers with bread
Looking for more appetizers with bread? How about this bruschetta with burrata and peach or this toast with burrata and grilled persimmon.
What you need:
2
1 tbsp white miso
mixed with 1 tbsp water
150 gr tbsp ricotta
1 tsp honey
1/2 lime
1 tbsp butter
2 slices of brioche
6 pieces of anchovies
fresh chives
salt and pepper
What to do:
1
Mix the miso with the ricotta, honey and the juice of the lime. Beat just until all the lumps are out. Then put the mixture into a piping bag. Don't have a piping bag? Then use a sandwich bag or ziplock bag and cut off a corner there.
2
Melt the butter in the pan and fry the brioche slices in it on both sides until golden brown.
3
Pipe the miso ricotta onto the brioche and top with the anchovies and chives.
