Anchovy and Garlic Toast

Name: Anchovy and Garlic Toast
Cook time: P0Y0M0DT0H6M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 4 servings
Ingredients: 1 large baguette (12 inches), halved crosswise, then lengthwise; 1 garlic clove; 4 tablespoons extra-virgin olive oil; 5 tablespoons high-quality, unsalted grass-fed butter, at room temperature; 24 olive oil-packed anchovies, cut in half crosswise on a bias, preferably Cetara; Flaky sea salt, such as Maldon, for serving; 2 tablespoons chopped Italian parsley

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Level: Easy

Total: 10 min
Active: 6 min

Yield: 4 servings

With just a few high-quality ingredients and less than 10 minutes, you can make this appetizer. “Delicious” doesn’t even begin to describe this: If I’m starting with this, then I know the rest of the meal will knock your socks off.

Level: Easy

Total: 10 min
Active: 6 min

Yield: 4 servings

Ingredients

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1 large baguette (12 inches), halved crosswise, then lengthwise

1 garlic clove

4 tablespoons extra-virgin olive oil

5 tablespoons high-quality, unsalted grass-fed butter, at room temperature

24 olive oil-packed anchovies, cut in half crosswise on a bias, preferably Cetara

Flaky sea salt, such as Maldon, for serving

2 tablespoons chopped Italian parsley

Directions

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18m Easy 96%

CLASS

Preheat the broiler. Put the halved baguette on a baking sheet. Rub the cut sides with the garlic clove, then drizzle with the olive oil and spread the butter on evenly.
Place the cut anchovies evenly on the bread and broil until brown and bubbly, about 4 minutes. Cut into 12 even pieces, crunch some salt over the top and sprinkle with chopped parsley.

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