Anchovy and Sardine Toasts With Chile Butter
Ingredients
- 8 ½-inch-thick small slices country-style bread
- Extra-virgin olive oil (for drizzling)
- ½ cup (1 stick) salted butter, room temperature
- 2 tablespoons finely chopped oil-packed Calabrian chiles
- 8 oil-packed anchovy fillets
- 1 4.4-ounce can sardines, drained, fillets cut in half
- 1 lemon, halved
- 1 cup parsley leaves with tender stems
- Flaky sea salt (optional)
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