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Melted Anchovy Toast
From chef Renee Erickson, this quick recipe is all about the anchovy. Make it for an extra-easy appetizer or an afternoon snack.
👥 2 Servings⏱️ Prep & Cook: 15 min👤 Renee Erickson📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
📝 Preparation Steps
1
In a sauté pan, combine ½ cup olive oil, 10 anchovy fillets in oil, 6 cloves garlic, thinly sliced, 1 tsp. red chile flakes, and zest of 1 lemon, cut into thin julienne slices. 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.
anchovy fillets in oil10garlic, thinly sliced6 cloves. red chile flakes1 tspZest of 1 lemon, cut into thin julienne slices
2
Place 2 thick pieces sourdough bread, grilled or toasted well and cut into 4 pieces each, on a platter and spoon the sauce evenly over the toast. Finish with basil leaves.
thick pieces sourdough bread, grilled or toasted well and cut into 4 pieces each2Basil leaves, to garnish
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