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Bon Appétit

Anchovy and Sardine Toasts With Chile Butter

3.5

(10)

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Photo by Chelsie Craig, styling by Judy Mancini

This is for all the oily fish lovers out there, and the chile butter will help cut through the richness of the fish. If you can’t find Calabrian chiles (we love these Tutto Calabria ones), grate any fresh red chile into the butter. The flavor won’t be as complex, but you’ll keep the heat, which is the perfect counterpoint to the fish.

Ingredients

8 servings

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)

Preparation

  1. Step 1

    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).

    Step 2

    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.

    Step 3

    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.

    Step 4

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

    Step 5

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

    Photo by Chelsie Craig, styling by Judy Mancini
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Reviews (10)

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  • I think it's supposed to say, "Place an anchovy on half the toasts. Top remaining toasts with sardines." I do rather like Anonymous, NC's suggestion to incorporate the anchovies (or anchovy paste) in the butter, then top all toasts with sardines. Gonna try this.

    • Mary

    • Denver

    • 10/25/2022

  • I excluded anchovies because I didn't have any at the time when I made this for friends on NYE, but it was still so delicious! And was a hit with my friends! I drizzle the sardine oil on top and then salt and pepper too. I love it so much that I often have whole slices of toast for lunch! Highly recommend! Soon I will try adding anchovies, but more evenly incorporated, and not adding salt to the top. bone apple tea!

    • Kylie

    • Brooklyn, NY

    • 3/19/2021

  • These toasts were super tasty! The flavor profile is incredible, and my family managed around the "single anchovy toast" by incorporating sardines and anchovies on all of them. Definitely making again!

    • Anonymous

    • Atlanta

    • 3/1/2019

  • Ha, I agree with the previous review, I'm not sure why the recipe specifies one anchovy toast and the rest sardines. I actually chopped up the anchovies and incorporated them into the butter. And then topped with sardine. I also couldn't find calabrian chiles in my area so I used pimento peppers and added a sprinkle of red pepper flakes to adjust the heat. This recipe is not for the faint of heart, but if you enjoy anchovies or sardines it's a great one!

    • Anonymous

    • North Carolina

    • 12/27/2017

  • So why does only ONE toast get the anchovy? Weird.

    • Alabama

    • 12/23/2017

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