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.
Anchovy Toasts
Salty, briny anchovies mix with garlic and herbs in these anchovy toasts.
Servings: 4 servings
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Ingredients
- 4 tablespoons butter
- 6 slices sourdough bread
- 6 oz wild-caught anchovies packed in oil chopped fine
- 4 oz parmesan cheese grated
- 6 cloves garlic finely minced
- ½ teaspoon dried oregano
- ¼ cup chopped parsley
Instructions
- Preheat the broiler to high.
- Heat 2 tablespoons butter in a cast iron skillet over medium heat until melted. Add the sourdough bread slices to the butter and pan-fry the bread until it soaks up the bread and begins to color, about 2 minutes per side.
- In a small mixing bowl, mix the anchovies, garlic, parmesan cheese and oregano together.
- Spread the anchovy mixture on the grilled bread, and then transfer to the oven. Broil until warmed through and colored on the top, about 4 minutes. Serve warm with a light salad.
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Katie says
I have to try this, dh and I both love anchovies!
DeputyHeadmistress says
Serve with a what for a light lunch? Salad, I presume.
Unlike you, I think, I love liver. Anchovies, not so much.
Or at all.
But I might give this one a try.