Anchovy and Sardine Toasts with Chile Butter

feast of seven fishes bread toast butter chile anchovy sardine lemon parsley

Andy Baraghani

8 servings

Source

Ingredients

8 ½-inch-thick small slices country-style bread

Extra-virgin olive oil (for drizzling)

½ cup (1 stick) salted butter, room temperature

2 tablespoons finely chopped oil-packed Calabrian chiles

8 oil-packed anchovy fillets

1 4.4-ounce can sardines, drained, fillets cut in half

1 lemon, halved

1 cup parsley leaves with tender stems

Flaky sea salt (optional)

Method

Place a rack in upper third of oven; heat broiler. Cut or tear bread slices in half, then arrange on a rimmed baking sheet. Brush or drizzle with oil (about 1 Tbsp. total). Broil until golden brown on top and just golden underneath, about 3 minutes (watch carefully; each broiler is different). Let cool 15 minutes (this will keep butter from melting when you spread it on).

Mix butter and chiles in a small bowl. Swipe some butter evenly over each toast (you may have some left over). Place an anchovy on 1 toast. Top remaining toasts with sardines.

Squeeze juice from a lemon half into a small bowl. Add parsley, season with salt, if desired, and drizzle a little oil over (it doesn’t need much). Toss well.

Scatter parsley salad over toasts and finely grate some zest from remaining lemon half on top.

See the rest of the Feast of the Seven Fishes menu here.