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Anchovy and Sardine Toasts with Chile Butter

Andy Baraghani
  • minutes
  • Serves 8

INGREDIENTS

8

Anchovy, oil-packed fillets

1 4.4 ounce can

Sardines

2 tbsp

Calabrian chiles, oil-packed

1

Lemon

1 cup

Parsley leaves with, stems tender

1

Sea salt, Flaky

1

Olive oil, Extra-virgin

1

thick small 8 1/2-inch-thick small slices Bread, country-style

1/2 cup

Butter, salted