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Salted Cod Brandade (Bacalhau) Crostini with Roasted Garlic

Name: Salted Cod Brandade (Bacalhau) Crostini with Roasted Garlic
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 8 oz Salted cod (bacalhau), desalted if possible; 1 head Whole garlic head; 6 tbsp Extra-virgin olive oil (total); 0.25 cup Whole milk; 2 tbsp Unsalted butter; 1 tbsp Fresh lemon juice; 1 small baguette Small baguette; 2 tbsp Flat-leaf parsley, chopped; 0.5 tsp Freshly ground black pepper; 0.25 tsp Flaky sea salt (for finishing)

A savory Portuguese-inspired snack: whipped salted-cod brandade (bacalhau) blended with sweet roasted garlic and lemon, spooned onto crisp olive oil-toasted baguette slices. Bright parsley and a drizzle of olive oil finish each crostini for an elegant bite-perfect appetizer.

0.0(0 reviews)

Prep: 15m · Cook: 35m · Total50 mins

DifficultyMedium

Serves4

AuthorJake

Salted Cod Brandade (Bacalhau) Crostini with Roasted Garlic

Ingredient Spotlight

Salted cod (bacalhau)

Salted cod, called bacalhau in Portuguese, is cod preserved by salting and drying and is a staple in Portuguese, Spanish, Caribbean and other Atlantic cuisines. It has an intensely savory, briny flavor and a firm, flaky texture after rehydration; it must be soaked in fresh water (commonly 24–48 hours with several water changes) to remove excess salt before cooking. You can find it at Portuguese/Spanish/Latin markets, some specialty fishmongers, or online; if unavailable, substitute fresh cod or haddock (adjust seasoning since they aren’t pre-salted) or use other salt-preserved whitefish such as salt haddock/pollock.

Jake's note

"This crostini brings classic bacalhau flavors into a shareable snack — perfect for dinner parties or relaxed weekend nibbling. Home cooks will love how roasted garlic and a quick whip make the cod luxuriously silky."

Salted Cod Brandade (Bacalhau) Crostini with Roasted Garlic

Salted cod brandade is one of those dishes that reads like a simple spread on paper but rewards attention to technique. Here it becomes a crostini-ready bacalhau that balances the briny, flakey intensity of salt-cured cod with the sweet, mellow backbone of whole roasted garlic and lemon-bright lift. The milk and butter make a silkier mouthfeel than an all-olive-oil emulsion, while the final drizzle of good extra-virgin olive oil and flaky sea salt give the bites a glossy, luscious finish and a pop of texture.

This version works because it leans into contrasts: warm, whipped fish spread against crisp, oil-toasted baguette; rustic chunks of cod folded into a mostly smooth slurry; restrained parsley for freshness rather than heavy herbization. It’s best for people who entertain — make the brandade a day ahead and toast the crostini at the last minute — and for anyone who likes tapas or seafood-forward appetizers that feel both elegant and unfussy.

Plan your timing

Enter your target meal time:

6:05 pm–6:15 pm→Roast garlic and prepare the cod

6:15 pm–6:25 pm→Make the brandade

6:25 pm–6:35 pm→Toast the baguette slices

6:35 pm–6:45 pm→Assemble the crostini

6:45 pm–6:55 pm→Serve and store

Ingredients

Yield

Instructions

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
6 tbspExtra-virgin olive oil (total)

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

0.25 cupWhole milk
2 tbspUnsalted butter
1 tbspFresh lemon juice
2 tbspFlat-leaf parsley, chopped
0.5 tspFreshly ground black pepper

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

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

0.25 tspFlaky sea salt (for finishing)

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.

Tips from the kitchen

Desalting with purpose

If your cod is super-salty, change the poaching water twice over 24 hours in the fridge, or simmer 10–12 minutes then taste; under-salting is easier to fix than over-salting. Cut the fillet into pieces before soaking to speed desalting.

Roast garlic until jammy

Cook the garlic until the cloves are soft and golden, not black — this develops sweetness without bitterness and keeps the brandade mellow. Squeeze the cloves from the skin while still warm so they blend more easily.

Emulsify gently

Pulse the cod and fats gradually, adding milk or olive oil in a thin stream to create a smooth, spreadable emulsion without making it gluey. Stop while a few rustic flakes remain for texture.

Keep crostini crisp

Toast the baguette in a single layer and keep them warm in a 200°F oven; if they soften after assembly, re-crisp in a hot oven for a few minutes before serving. Light brushing of oil on both sides ensures an even golden crunch.

Check for bones and skin

Flake the warm cod over a bowl and feel each piece for bones or silky skin fibers — removing these makes the brandade silky and safer for guests. A pair of tweezers speeds bone removal.

Variations & substitutions

Classic potato brandade

Fold in 1/2 cup mashed potato for a creamier, milder spread that stretches further and is great for larger crowds; reduce milk slightly to maintain spreadability.

Dairy-free olive emulsion

Omit milk and butter and blitz the cod with 1/3–1/2 cup good olive oil and a tablespoon aquafaba or warm water, whisking to a glossy emulsion for a vegan-friendly texture (check salt in the fish).

Smoky or spicy twist

Add a teaspoon of smoked paprika or a pinch of Aleppo pepper for a warm, smoky edge that plays nicely with the roasted garlic and olive oil.

White bean vegetarian swap

Substitute cooked white beans for the cod and increase roasted garlic and lemon; the result is a similar texture and a satisfying, protein-rich crostini for vegetarians.

Storage & make-ahead

Store leftover brandade in an airtight container in the refrigerator for 3–4 days. Bring it to room temperature before serving and stir in a little olive oil or milk to revive the emulsion; avoid reheating aggressively or it can separate. Toasted crostini should be stored in a single layer at room temperature and re-crisped in a 350°F oven for 5–7 minutes just before serving.

What to serve with it

Serve these crostini with a bright, acidic white like Vinho Verde or Albariño, or with a chilled fino sherry for a classic Portuguese pairing. Offer small dishes of Castelvetrano olives, quick-pickled fennel or lemon wedges to cut through the richness, and present the crostini on a long board with a bowl of extra brandade for guests to help themselves. A simple green salad with a citrus vinaigrette makes a light counterpoint if you want a fuller spread.

Frequently asked questions

Do I have to desalinate the cod myself?

If you can buy pre-desalted bacalhau, use it and skip the soaking; otherwise, desalting at home by soaking or simmering is necessary to avoid an overly salty spread. Taste after desalting and adjust seasoning with lemon and pepper.

Can I use fresh cod instead of salt cod?

Fresh cod will work but won’t have the concentrated, savory salt-cured flavor of bacalhau; add a small amount of kosher salt to the cooking water and be careful not to over-salt. Consider a short cure with salt if you want closer results.

Why is my brandade grainy?

Graininess usually comes from overprocessing or cooling fats (like cold butter) being forced into tiny suspicious particles; use warm cod, room-temperature butter, and pulse just enough to emulsify. If it’s already grainy, warm gently and whisk in a little olive oil to smooth it out.

Can I make the brandade ahead?

Yes — brandade improves after a few hours as flavors meld and can be made 24–48 hours ahead; keep refrigerated and bring to room temperature, stirring in a splash of milk or oil before serving. Toast crostini right before serving for best texture.

Is it safe to leave crostini topped with brandade out for a party?

Because the spread contains milk and butter, avoid leaving assembled crostini at room temperature for more than two hours; instead, keep the brandade chilled and top toasted bread just before guests arrive or set small dishes of brandade for self-service.

Can I freeze leftover brandade?

You can freeze brandade for up to 2 months in a freezer-safe container, but the texture may loosen on thawing; thaw overnight in the fridge and re-emulsify with a bit of olive oil or milk before serving.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

4 servings

Step 1: Roast garlic and prepare the cod

Salted cod (bacalhau), desalted if possible8 oz
Whole garlic head1 head
Extra-virgin olive oil (total)6 tbsp

Step 2: Make the brandade

Whole milk0.25 cup
Unsalted butter2 tbsp
Fresh lemon juice1 tbsp
Flat-leaf parsley, chopped2 tbsp
Freshly ground black pepper0.5 tsp

Step 3: Toast the baguette slices

Small baguette1 small baguette

Step 4: Assemble the crostini

Flaky sea salt (for finishing)0.25 tsp

Nutrition Facts

Per serving: about ¾ cup

Calories482

Total Fat29.8g

Saturated Fat8.2g

Trans Fat0.1g

Polyunsaturated Fat15.2g

Monounsaturated Fat3g

Total Carbohydrates35.3g

Dietary Fiber1.5g

Total Sugars0.1g

Protein17.1g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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