Melted Anchovy Toast by Renee Erickson
Food52
Photo by Food52
- Serves
- 2 to 4
- Prep Time
- 5 Minutes
- Cook Time
- 10 Minutes
"This preparation is all about the anchovy. Salty, garlicky, and spicy. It's messy, oily, and addictive. This recipe actually was an accident. I had purchased some very fancy anchovies and was planning on just warming them to serve on toast, but they immediately liquified in the warm oil. And so I did what any rational person would do: I poured the resulting sauce onto a beautiful piece of toast and tasted it. So good, and among the easiest appetizers ever." —Renee Erickson
Ingredients
- 1/2 cup (120 ml) olive oil
- 10 anchovy fillets in oil
- 6 cloves garlic, thinly sliced
- 1 teaspoon red chile flakes
- Zest of 1 lemon, cut into thin julienne slices
- 2 thick pieces sourdough bread, grilled or toasted well and cut into 4 pieces each
- Basil leaves, to garnish
Featured Video
Melted Anchovy Toast by Renee Erickson
Recipe from “Sunlight & Breadcrumbs: Making Food with Creativity & Curiosity” © 2024 by Renee Erickson
Directions
- Step 1
In a sauté pan, combine the olive oil, anchovy fillets, garlic, red chile flakes, and lemon zest. Slowly bring to a simmer over medium-low heat, stirring. Simmer for 2 to 3 minutes, until the garlic is soft and the anchovies have melted. I like to carefully turn the garlic slivers over so they cook evenly.
- Step 2
Place the toast on a platter and spoon the sauce evenly over the toast. Finish with basil leaves.