Anchovies ain’t pretty, and they don't smell pretty, either, so chances are you don't like them very much. I get that—I used to hate anchovies, too. But then anchovy toast came along.
What is anchovy toast? It's quick. It's an umami bomb. Perhaps most important: It'snotavocado toast. In short, anchovy toast is both the antidote to your anchovy aversion and the reason to get over your aversion in the first place. Then crunch the numbers.
In the past, we’ve advocatedtinned fish as a dinner party saviorfor its convenience and versatility. Anchovy toast applies this theory to snack time. Your steps: Open a can of anchovies. (For a gateway anchovy, we recommend white anchovies over filets. They're more mild-flavored and have a beautiful color.) Open a can of tomato paste. Spread both on toast and broil until warm. Eat your salty, crunchy umami-bomb standing in front of the oven with a pilsner.
Once you've got the basic toast down, branch out. Mash the anchovies with Manchego cheese, parsley, and garlic, then spread the paste on toasted bread. Or top your anchovy toast with jarred piquillo peppers and olive tapenade.
Just like sardines, canned anchovies are a sustainable seafood option—buycans sourced from the Adriatic Seafor the most sustainable swimmers. And these guys aren't just good for the planet; they may be the magic trick for a fuller head of hair. Anchovies are alsobrimming with omega-3’s and selenium, a mineral that canboost hair growth.
Avocado toast—I cringe to call it avo-toast—is officially annoying. We gave youthe keys to mastering avocado toast, but the Instagrams, the hashtags, the smug expressions of everybody who eats the stuff—it's too much. So let's move on. To anchovy toast. The look of anchovies isn't Instagram-worthy, you say? Sneak chopped anchovies intoa compound butterfor spreading on warm bread or even steak, orblend the anchovies into an oil.
At restaurants, anchovy toppings aren't an afterthought. In a trip to Buenos Aires,El Cuartito(“Little Room”) proudly serves anchovies alongside porteño staples like onion-topped fugazzeta pizza. And atBuvettein New York, Chef Jody Williams servesanchoiade tartette, a slice of buttery country bread with anchovies and caperberries (no avocado in sight).
