Crunchy Tomato, Pepper, and Anchovy Toasts

Crunchy Tomato, Pepper, and Anchovy Toasts – Cook with Me: 150 Recipes For The Home Cook – Alex Guarnaschelli
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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. 

Published:

January 20, 2021

 

Crunchy Tomato, Pepper, and Anchovy Toasts – Cook with Me: 150 Recipes For The Home Cook – Alex Guarnaschelli

Crunchy Tomato, Pepper, and Anchovy Toasts

Course: Appetizer
Serving Size: 4 makes 12 toasts
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Ingredients

  • 3 tbsp extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 12 sprigs fresh flat leaf parsley coarsely chopped (stems and all)
  • 3 medium garlic cloves minced
  • 20-24 cold anchovy fillets (about 5oz), plus their oil
  • ¼ tsp dried red pepper flakes
  • 1 (12 inch) baguette cut on a diagonal into 1 inch thick slices
  • 4 tbsp (½ stick) unsalted butter at room temperature
  • ½ cup drained piquillo peppers thinly sliced crosswise into rings
  • 1 medium ripe beefsteak tomato cored and finely chopped
  • Maldon salt

Instructions

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.

Serve

  • 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.

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