Ingredients

How to make it

  • Cut the bread into slices a generous 1/4 inch thick. Spread with a little butter, top with an anchovy fillet or two, and squeeze a little lemon juice on top. It's the lemon juice that does the trick. Serve at once.
  • From Olives, Anchovies, and Capers by Georgeanne Brennan. Photographs by Leigh Beisch. © 2001 Chronicle Books

Reviews & Comments 7

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  • chicomama 4 years ago
    Looks wonderful, can't wait to try it.
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    " It was excellent "
    tablescape ate it and said...
    Hmm Think I will mash the anchovies, and blend with a few other flavors. You have gotten my brain whirling with possibilities. Thanks so much.
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    " It was excellent "
    greekgirrrl ate it and said...
    Huge fan of this style of eating!! In Greece, this is very common except we use evoo instead of butter.
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  • tinam 6 years ago
    A cool breeze with a great bottle of white and you are definitely in heaven! Enjoy!
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    " It was excellent "
    notyourmomma ate it and said...
    Oh, this is heavenly. Absolutely wonderful.
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  • mellian 6 years ago
    Made my mouth water... Sounds like a great book. I love olives, anchovies and capers.
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  • invisiblechef 6 years ago
    Delicious!!
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