# Salted Cod Brandade (Bacalhau) Crostini with Roasted Garlic > 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. Canonical URL: https://www.topshelf.recipes/recipes/salted-cod-brandade-bacalhau-crostini-roasted-garlic ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 24, 2026 Last Updated: September 3, 2026 ## About This Recipe 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. ## Recipe Information - Prep Time: 15 minutes - Cook Time: 35 minutes - Total Time: 50 minutes - Servings: 2 - Difficulty: Medium - Category: Snacks ## Ingredients ### Roast garlic and prepare the cod - 8 oz Salted cod (bacalhau), desalted if possible - 1 head Whole garlic head - 6 tbsp Extra-virgin olive oil (total) ### Make the brandade - 1/4 cup Whole milk - 2 tbsp Unsalted butter - 1 tbsp Fresh lemon juice - 2 tbsp Flat-leaf parsley, chopped - 1/2 tsp Freshly ground black pepper ### Toast the baguette slices - 1 small baguette Small baguette ### Assemble the crostini - 1/4 tsp Flaky sea salt (for finishing) ## Ingredient Guide ### 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. ## Instructions ### 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). ### 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. ### 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. ### 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. ### 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. ## Nutrition Estimated nutrition per serving (4 oz cod): - Calories: 964 kcal - Protein: 34.3 g - Carbohydrates: 70.6 g - Fat: 59.6 g - Saturated Fat: 16.4 g - Trans Fat: 0.1 g - Fiber: 2.9 g - Sugar: 0.2 g - Added Sugars: 0 g - Cholesterol: 108 mg - Sodium: 1195 mg - Potassium: 560 mg - Calcium: 145 mg - Iron: 4.8 mg - Vitamin D: 1 mcg ## Tips ### 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 and 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. ## Notes 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. ### Storage and 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. ### Serving Suggestions 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. ## Related Recipes and Guides - [Easy Peanut Butter Bars](https://www.topshelf.recipes/recipes/easy-peanut-butter-bars) - [Holiday Cranberry Maple Chex Mix](https://www.topshelf.recipes/recipes/holiday-cranberry-maple-chex-mix) - [Labor Day Grilled Lobster Rolls with Charred Scallion Brown Butter & Lemon‑Herb Aioli](https://www.topshelf.recipes/recipes/labour-day-grilled-lobster-rolls-charred-scallion-brown-butter-lemon-herb-aioli) - [Snake River Farms Beef Tallow Crispy Air Fryer Chicken Wings](https://www.topshelf.recipes/recipes/snake-river-farms-beef-tallow-crispy-air-fryer-chicken-wings) - [Strawberry Yogurt Bark](https://www.topshelf.recipes/recipes/strawberry-yogurt-bark) - [Buffalo Chicken Dip](https://www.topshelf.recipes/recipes/buffalo-chicken-dip) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Low-Fat Grill Swaps for Big Flavor](https://www.topshelf.recipes/articles/low-fat-grill-swaps-big-flavor) - [DIY Edible Monster Eyes Candy](https://www.topshelf.recipes/articles/diy-edible-monster-eyes-candy)