Anchovy Toasts

Anchovy toasts make a   simple appetizer or lunch that’s rich in flavor.   Anchovies are small, oily fish that are rich in omega-3 fatty acids and minerals like selenium – a mineral that is remarkably good for hair, skin and nails.   Sadly, anchovies are little-loved.

To make enough anchovy toasts for 6 servings, you’ll need:

• 4 Tablespoons Ghee (see sources)
• 6 Slices Crusty, Whole Grain Sourdough Bread
• 6 oz Wild-caught Anchovies Packed in Olive Oil, Chopped
• 4 oz Parmesan Cheese, Grated
• 6 Cloves Garlic, Minced
• ½ Teaspoon Dried Oregano
• 2 Tablespoons Dried Parsley

Instructions for making Anchovy Toasts:

1. Mix the garlic, anchovies, oregano and parsley together until it forms a chunky paste. Reserve.
2. Heat 2 tablespoons   ghee in a cast iron skillet over medium heat until melted.
3. Add the sourdough bread slices to the ghee and grill until the bread soaks up the ghee and begins to color.
4. Remove the bread from the pan and heat the remaining 2 tablespoons of ghee.
5. Top the grilled side of the bread with your anchovy mixture, sprinkle with grated parmesan cheese and return the bread to the pan.
6. Reduce the heat to medium low, and cover the pan.
7. Cook for a few minutes until the cheese has melted and the bottom side of the toasts soaks up the ghee and browns.
8. Serve with a for a light lunch   or as an appetizer.

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