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Epicurious
Bon Appétit

Anchovy and Sardine Toasts With Chile Butter

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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.

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