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Little toasts with anchovy and butter on a wooden board with olives and radishes

Anchovy Toasts with Calabrian Chili Butter

This simple appetizer makes a bright and briny bite to serve to guests (or keep all to yourself). If you can't find Calabrian chilies, use another spice paste, such as Harissa, or leave it out. Feel free to double or triple the recipe. You can toast the bread ahead of time and assemble the toasts up to an hour before serving.

Prep Time 8 minutes
Cook Time 2 minutes
Servings 10 anchovy toasts (an appetizer for 3 to 5 people)
Calories 57 kcal
Author Katie Morford


  • 1/2 French baguette
  • 2 ½ tablespoons butter , softened to room temperature (I've made this with salted and unsalted. Both good.)
  • 1/2 teaspoon chopped Calabrian chili (see notes)
  • 1/2 teaspoon tomato paste
  • 10 oil-packed anchovy fillets (Angostina Recca and Ortiz are favorite brands)


  1. Preheat oven to 325 degrees or use your toaster oven.

  2. Cut ten 1/2-inch-thick baguette slices slightly on the diagonal, which provides more surface area than cutting it vertically (you may have leftover baguette). Put on a sheet pan and bake until lightly toasted, about 2 minutes. Let cool to room temperature.

  3. In a small bowl, use a fork to cream the butter, Calabrian chili, and tomato paste until smooth.

  4. Spread the butter over the toasted baguette, dividing it evenly. Place 1 anchovy on top of each toast (allow the oil to drip off a bit before laying down the anchovies). Serve.

Recipe Notes

Calabrian chilis are spicy, pickled chiles from Italy sold in some supermarkets, gourmet food stores, Italian markets, and Trader Joe's. They're packaged in jars either whole or chopped. I typically buy them chopped. If you can't find Calabrian chiles, substitute Harissa or another favorite chili paste.