For this recipe, I like the pure taste of fish simply packed in a neutral oil or olive oil without excessive herbs or spices. I like to put the cold, straight from the fridge anchovies on the warm toast for temperature contrast.
12sprigsfresh flat leaf parsleycoarsely chopped (stems and all)
20-24cold anchovy fillets(about 5oz), plus their oil
¼tspdried red pepper flakes
1(12 inch) baguettecut on a diagonal into 1 inch thick slices
4tbsp(½ stick) unsalted butterat room temperature
½cupdrained piquillo peppersthinly sliced crosswise into rings
1mediumripe beefsteak tomatocored and finely chopped
Prepare the vinaigrette and anchovies:
In a medium bowl, whisk together the olive oil, vinegar, parsley, garlic, and 1 tablespoon of the oil from the jar of anchovies. Remove the anchovies from the jar and drain them on a paper towel. Place them in the vinaigrette, add the red pepper flames and marinate for 20 minutes or up to 4 hours (refrigerated).
Preheat the oven to 350.
Prepare the toasts:
Arrange the baguette slices in a single layer on a sheet pan and toast them in the oven until golden brown, 5 to 8 minutes. Turn the slices over for an additional 3 to 5 minutes, until they are dry and crunchy.
Spread butter on the toasts, top each toast with some piquillo peppers, and then spoon on some tomatoes and vinaigrette. Add 2 anchovy fillets on top, and drizzle with more vinaigrette. Season with Maldon salt. Serve immediately.