Anchovy Toast

I nearly forgot to post this today. I woke up thinking about this recipe, got side tracked and forgot. Here it is. This is simple and wonderful. Many don’t like anchovies, but I believe that it’s the word more than the taste. For those who have never tried them on principle, try them tonight. Call them Bob or Joey if that helps.


  • 2 Tins (2oz each) of Canned Anchovies in Oil
  • 1/4 Cup Parmesan Cheese, grated
  • 3 Garlic Cloves, minced
  • 1 Lemon
  • 1/4 Cup Flat Leaf Parsley
  • 1/2 Teaspoon Red Chili Flakes
  • 2 Tablespoons Olive Oil
  • Salt and Pepper
  • Baguette


  • Mixing Bowl or Food Processor or Mortar and Pestle
  • Chef’s Knife
  • Toaster, Toaster Oven, Grill or Broiler
  1. Muddle the anchovies with their oil, parmesan, garlic, parsley, chili flakes, a squeeze of lemon and olive oil. You can easily do this by muddling all of the ingredients in a mixing bowl with the back of a wooden spoon, or in a mortar and pestle or give it a few zings in the food processor.
  2. Taste for seasoning and adjust. You may not need any salt at all.
  3. Slice the baguette on the bias and toast, grill or broil.
  4. Spread the concoction and drizzle with a little more olive oil.

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