This preparation is all about the anchovy. Salty, garlicky, and spicy. It’s messy, oily, and addictive. This recipe actually was an accident. I had purchased some very fancy anchovies and was planning on just warming them to serve on toast, but they immediately liquified in the warm oil. And so I did what any rational person would do: I poured the resulting sauce onto a beautiful piece of toast and tasted it. So good, and among the easiest appetizers ever.
https://www.epicurious.com/recipes/food/views/melted-anchovy-toast
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