This classic anchovy toast is a rich, savory appetizer or quick snack. It costs $5.97 for two servings, or $2.99 per serving, and is ready in 15 minutes.
Anchovies melt into a garlicky olive oil with chili and lemon zest, and the mixture is spooned over crisp sourdough.
What this costs
These are estimated costs based on typical U.S. supermarket store-brand prices in September 2026. Prices vary by store and region, so treat them as a guide.
| Ingredient | Amount used | Pack size | Pack price | Recipe cost |
|---|---|---|---|---|
| Olive oil | 1/2 cup | 16.9 oz bottle | $6.00 | $1.42 |
| Anchovy fillets in oil | 10 fillets | 2 oz can | $2.50 | $2.50 |
| Garlic | 6 cloves | 1 lb bag | $3.00 | $0.19 |
| Red chile flakes | 1 tsp | 1.5 oz jar | $2.00 | $0.09 |
| Lemon | 1 | 1 whole | $0.70 | $0.70 |
| Sourdough bread | 2 thick slices | 24 oz loaf | $4.00 | $0.67 |
| Fresh basil leaves | small amount | 0.75 oz clamshell | $3.00 | $0.40 |
| Total recipe cost | $5.97 | |||
| Cost per serving | 2 servings | $2.99 |
Ingredient cost = pack price ÷ pack quantity × amount used. Cost per serving = total recipe cost ÷ servings. Totals add the rounded line items shown; amounts below $0.01 are excluded. Produce sizes and spoon-to-weight conversions are estimates.
Ingredient Notes and Cheaper Swaps
Anchovy Fillets
Anchovy fillets melt into the warm olive oil and give the toast its deep, salty, umami flavor. Their strong aroma from the can mellows once cooked down.
No swap gives the exact same flavor, but a tiny pinch of an umami seasoning blend or a dash of Worcestershire sauce in the olive oil adds similar savory depth.
Sourdough Bread
Thick-cut sourdough gives a sturdy, tangy base that stands up to the olive oil mixture, and its open crumb soaks up the oil.
If sourdough isn’t in your budget or isn’t available, any sturdy, rustic bread will work, such as a country loaf, ciabatta, or a thick-cut baguette. Day-old bread is often discounted in the bakery section and is perfect for toasting.
Fresh Basil
Add fresh basil just before serving so it keeps its color and fresh taste.
If fresh basil is too expensive or out of season, use flat-leaf parsley, or omit the herbs entirely.
How to Make Savory Anchovy Toast Step by Step
Combine the olive oil, anchovy fillets, thinly sliced garlic, red chile flakes, and julienned lemon zest in a sauté pan wide enough for the ingredients to spread out. Place the pan over medium-low heat.
Stir gently as the anchovies break down and melt into the oil, watching the garlic so it doesn’t brown too quickly. Simmer for about 2 to 3 minutes, until the garlic is tender and the anchovies have completely dissolved. The oil should be gently bubbling, not frying.
Meanwhile, grill the sourdough or toast it in a toaster or under the broiler until golden brown and crisp. Cut each thick slice into four pieces.
Arrange the toast on a platter, spoon the warm anchovy and garlic oil evenly over each piece, and scatter fresh basil leaves over the top. For full ingredient quantities and detailed instructions, please refer to the recipe card below.
Tips for the Best Results
- Low and Slow for Flavor: Keeping the heat medium-low lets the anchovies melt slowly and the garlic soften without burning.
- Toast Your Bread Well: Well-crisped bread won’t get soggy under the warm topping.
- Mind the Garlic: Thinly sliced garlic cooks quickly; keep it soft and golden, not burnt, which can turn bitter.
- Fresh Lemon Zest is Key: The julienned zest brightens the whole dish; use a fresh lemon and cut the zest finely.
Storing, Freezing and Reheating
This toast is best eaten right away. Store leftover anchovy oil mixture in an airtight container in the refrigerator for up to 3-4 days, and keep the bread at room temperature in a bread box or paper bag.
Reheat the oil mixture gently in a small saucepan over low heat until fragrant, and serve it on freshly toasted bread, since reheated toast loses its crispness. This dish does not freeze well because the bread turns soggy when thawed.
Serving Ideas and Variations
- Egg Topping: For a heartier snack, top the toast with a fried or poached egg.
- Cherry Tomato Burst: Add halved cherry tomatoes to the pan during the last minute of simmering.
- Cream Cheese Spread: Spread a thin layer of cream cheese or ricotta on the toast before adding the anchovy mixture.
- Spicy Kick: Increase the red chile flakes or add a pinch of finely diced fresh jalapeño to the oil mixture.
Savory Anchovy Toast
Ingredients
Equipment
Method
- In a sauté pan, combine the olive oil, anchovy fillets, thinly sliced garlic, red chile flakes, and julienned lemon zest.
- Slowly bring the mixture to a gentle simmer over medium-low heat, stirring occasionally to help the anchovies break down.
- Continue to simmer for 2 to 3 minutes, or until the garlic is soft and the anchovies have completely melted into the oil, creating a fragrant sauce.
- While the sauce simmers, grill or toast the sourdough bread until it is golden brown and crisp.
- Cut each thick slice of toasted sourdough bread into four smaller, appetizer-sized pieces.
- Arrange the toasted bread pieces on a platter.
- Spoon the warm anchovy and garlic oil mixture evenly over each piece of toast.
- Finish by scattering fresh basil leaves over the top for garnish and serve immediately.
Notes
Frequently Asked Questions
Can I make the anchovy topping ahead of time?
Yes, you can prepare the anchovy oil mixture up to 3-4 days in advance and store it in an airtight container in the refrigerator. Reheat gently on the stovetop before serving over freshly toasted bread.
What kind of bread is best for anchovy toast?
Thick-cut sourdough bread is ideal because its sturdy texture and tangy flavor complement the rich anchovy topping. However, any robust, rustic bread like a country loaf or ciabatta will work well.
How can I adjust the spice level?
To increase the spice, simply add more red chile flakes to the oil mixture. For less heat, reduce the amount or omit them entirely. You can also add a pinch of fresh, finely diced jalapeño for a different kind of kick.
How should I store leftovers?
It’s best to store the anchovy oil mixture and the toasted bread separately. Keep the oil in an airtight container in the refrigerator for up to 3-4 days, and store any leftover toasted bread at room temperature to maintain its crispness.
Are there any good variations for this recipe?
Yes! You can add halved cherry tomatoes to the pan during the last minute of cooking, spread cream cheese or ricotta on the toast before the topping, or swap basil for fresh parsley. For extra flavor, consider a thin layer of olive tapenade on the toast.
Leave a Reply