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.
Recipe information
Total Time
15 minutes
Yield
2–4 servings
Ingredients
Preparation
Step 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.
Step 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.
Recipe notes
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