Marinated Anchovies with Bread and Butter

bon appétit appetizer fish seafood anchovy chile pepper quick & easy hors d'oeuvre snack soy free peanut free tree nut free

Alison Roman

8 servings

Source

Ingredients

1 (4–5-ounce) jar oil-packed anchovies, drained

1 tablespoon distilled white vinegar

2 peperoncini, thinly sliced, or 1/2 red Fresno chile, thinly sliced, or 3/4 teaspoon crushed red pepper flakes

1 lemon

2 tablespoons olive oil

1/2 cup (1 stick) unsalted butter, room temperature

Flaky sea salt (optional)

Freshly ground black pepper (optional)

8 slices seedy whole wheat bread, each cut into 4 triangles

Method

Place anchovies in a shallow dish or small serving bowl and drizzle vinegar over. Let sit 5 minutes, then add peperoncini. Finely grate zest from half of lemon over anchovies. Slice lemon in half and squeeze in juice from both halves; drizzle with oil.

Scoop butter into a small dish and sprinkle generously with salt and pepper if desired. Serve marinated anchovies with bread and butter alongside.