This is one of my absolute FAVORITE snacks. I love the temperature contrast between the warm, toasty baguette and the cold butter and anchovies.. Using the highest quality ingredients for this will be the key to your success. Making a quick pickle for the red onions adds a nice balance of acid to the dish.

Makes 12

Ingredients:

1 baguette

Anchovy fillets

Unsalted Butter, sliced thin

1 red onion, sliced into thin rounds

1/2 cup apple cider vinegar

1 tablespoon coconut sugar

1 1/2 teaspoon kosher salt

1 teaspoon whole black peppercorns

1 cup filtered water

Sicilian oregano

Red Pepper flakes

Extra Virgin Olive Oil

Method:

Make the pickled red onions first. In a small bowl combine the apple cider vinegar, sugar, salt, water and peppercorns and whisk until all the sugar is completely dissolved. Add onions to a bowl or mason jar and pour over pickling liquid. Cover with a lid or tinfoil and let sit for one hour at room temp.

Rinse anchovies under cold water to remove excess salt. Pat to dry with paper towels. Lay fillets on a plate and pour olive oil over them until they are covered. Sprinkle a pinch of red pepper flakes and Sicilian oregano over the anchovies and set aside.

Slice baguette into 12 slices on a diagonal. Lightly butter both sides of baguette. Heat a skillet on medium heat. Once hot, lay baguette slices in pan and toast until golden brown on each side. You may need to add a tiny bit of butter to the pan if it gets too dry.

Once the baguette is toasted, layer on the cold butter, 1-2 marinated anchovies, and the pickled red onion (drained). Serve immediately.