What do you get when you combine traditional Italian flavours with British crumpet? The Snackoletto! It’s loosely based on the traditional dish acciughe sotto pesto, but takes a fraction of the time to prepare.
Crumpets are a particular favourite snack of mine; I have fond memories of dousing them in butter and savouring biting into them and releasing the melted deliciousness that has collected in the holes. Whilst I wouldn’t say no to a buttered crumpet, my crumpet topping tastes have expanded and I love to experiment. I’m particularly fond of Italian food for their fresh flavours and this recipe turns a simple snack into something much more filling.
Newburn Bakehouse by Warburtons have released a gluten-free crumpet which I use in this recipe. Having been diagnosed as having an intolerance to gliadin, a protein found in gluten, I follow a gluten-free diet so it’s always a joy to see more gluten-free products in supermarkets. Crumpets are just the latest addition to Newburn Bakehouse by Warburtons’ extensive Free From range which includes wraps (they have protein wraps!), rolls, loaves and sandwich thins (these allow the filling to take the limelight).
The Newburn Bakehouse gluten-free crumpets toast well, forming a crispy base (essential to prevent a soggy bottom). I especially like mine toasted twice so it’s harder on the bottom yet still keeps a springy top.
With this recipe, it’s best to make the topping fresh each time, yet you can keep it in the fridge for a couple of hours. Some may prefer to chop the anchovies but I like keeping them whole. The anchovies do have a strong flavour but I find it’s balanced well by the crumpets. Anchovies are also a wonderful source of omega-3 fatty acids, as well as calcium and selenium. And they’re tasty too!
Whether you’re looking for lunch ideas (you’ll need at least 2 to make up a lunch) or a snack to see you through until dinner (definitely no more than one required!) the Snackoletto has got you sorted!
WHEAT-FREE | GLUTEN-FREE | MILK-FREE
140g jar of anchovies in olive oil
4 Newburn Bakehouse Gluten-Free crumpets
Dash of extra virgin olive oil
20 – 30 large basil leaves, shredded
Small handful of fresh parsley, finely chopped
- Drain the anchovies and lay them on kitchen towel to soak up the excess oil.
- Mix the juice of ½ lemon with the olive oil, basil leaves, parsley and anchovy fillets.
- Toast your crumpets.
- Divide the topping into four and generously load up your crumpet.
- Eat immediately.
This is a sponsored recipe produced for Newburn Bakehouse by Warburtons.