Michael Graydon + Nikole Herriott
For a simple, just-the-right-amount-of-salty appetizer, doctor up a tin of anchovies. The acid, heat, and olive oil mellow the anchovies’ flavor, and serving them with a seedy loaf of bread and butter rounds the recipe.
Recipe information
Yield
8 servings
Ingredients
1 4–5-ounce jar oil-packed anchovies, drained
1 tablespoon distilled white vinegar
2 peperoncini, thinly sliced, or ½ red Fresno chile, thinly sliced, or ¾ teaspoon crushed red pepper flakes
1 lemon
2 tablespoons olive oil
½ cup (1 stick) unsalted butter, room temperature
Flaky sea salt (optional)
Freshly ground black pepper (optional)
8 slices seedy whole wheat bread, each cut into 4 triangles
Preparation
Step 1
Place anchovies in a shallow dish or small serving bowl and drizzle vinegar over. Let sit 5 minutes, then add peperoncini. Finely grate zest from half of lemon over anchovies. Slice lemon in half and squeeze in juice from both halves; drizzle with oil.
Step 2
Scoop butter into a small dish and sprinkle generously with salt and pepper if desired. Serve marinated anchovies with bread and butter alongside.
