Salted Cod Brandade (Bacalhau) Crostini with Roasted Garlic

How to Make Salted Cod Brandade (Bacalhau) Crostini with Roasted Garlic

1. 1

   Step 1: Roast garlic and prepare the cod

   Preheat oven to 400°F (200°C). Slice the top off the garlic head, drizzle with 1 tablespoon olive oil, wrap in foil and roast 30–35 minutes until soft and golden. Meanwhile, rinse the salted cod under cold water; if it has not been pre-desalted, simmer in gently boiling water 10–12 minutes and drain (or use pre-desalted bacalhau to skip simmering).

   For this step

   • 8 ozSalted cod (bacalhau), desalted if possible
   • 1 headWhole garlic head
   
2. 2

   Step 2: Make the brandade

   Flake the warm, drained cod into large pieces, removing any bones and skin. In a food processor or in a bowl with a hand mixer, combine the cod, roasted garlic cloves (squeezed from the head), 2 tablespoons olive oil, milk, butter, lemon juice, chopped parsley and black pepper; pulse or whip until smooth but still a bit rustic — add a splash more milk or olive oil if needed to reach a spreadable consistency.

   For this step

   • 1/4 cupWhole milk
   • 2 tbspUnsalted butter
   • 1 tbspFresh lemon juice
   • 2 tbspFlat-leaf parsley, chopped
   • 1/2 tspFreshly ground black pepper
   
3. 3

   Step 3: Toast the baguette slices

   Slice the baguette into 1/2-inch (1.5 cm) slices, brush both sides lightly with the remaining olive oil, and toast on a sheet pan in the oven or in a skillet until golden and crisp, about 6–8 minutes total. Keep warm in the oven on low (200°F / 95°C) while you finish the brandade.

   For this step

   • 1 small baguetteSmall baguette
   
4. 4

   Step 4: Assemble the crostini

   Spread a generous tablespoon (or to taste) of brandade onto each toasted slice; drizzle with a little extra-virgin olive oil and sprinkle with flaky sea salt and a touch more chopped parsley. Serve warm or at room temperature so the flavors are most pronounced.

   For this step

   • 1/4 tspFlaky sea salt (for finishing)
   
5. 5

   Step 5: Serve and store

   Arrange crostini on a platter and serve immediately as a snack or appetizer. Leftover brandade keeps 3–4 days refrigerated in an airtight container; bring to room temperature and whisk briefly with a bit of olive oil or milk before serving again.
   

1. Preheat oven to 400°F (200°C). Slice the top off the garlic head, drizzle with 1 tablespoon olive oil, wrap in foil and roast 30–35 minutes until soft and golden. Meanwhile, rinse the salted cod under cold water; if it has not been pre-desalted, simmer in gently boiling water 10–12 minutes and drain (or use pre-desalted bacalhau to skip simmering).
2. Flake the warm, drained cod into large pieces, removing any bones and skin. In a food processor or in a bowl with a hand mixer, combine the cod, roasted garlic cloves (squeezed from the head), 2 tablespoons olive oil, milk, butter, lemon juice, chopped parsley and black pepper; pulse or whip until smooth but still a bit rustic — add a splash more milk or olive oil if needed to reach a spreadable consistency.
3. Slice the baguette into 1/2-inch (1.5 cm) slices, brush both sides lightly with the remaining olive oil, and toast on a sheet pan in the oven or in a skillet until golden and crisp, about 6–8 minutes total. Keep warm in the oven on low (200°F / 95°C) while you finish the brandade.
4. Spread a generous tablespoon (or to taste) of brandade onto each toasted slice; drizzle with a little extra-virgin olive oil and sprinkle with flaky sea salt and a touch more chopped parsley. Serve warm or at room temperature so the flavors are most pronounced.
5. Arrange crostini on a platter and serve immediately as a snack or appetizer. Leftover brandade keeps 3–4 days refrigerated in an airtight container; bring to room temperature and whisk briefly with a bit of olive oil or milk before serving again.