Marinated Anchovies with Bread and Butter
['1 (4–5-ounce) jar oil-packed anchovies, drained', '1 tablespoon distilled white vinegar', '2 peperoncini, thinly sliced, or 1/2 red Fresno chile, thinly sliced, or 3/4 teaspoon crushed red pepper flakes', '1 lemon', '2 tablespoons olive oil', '1/2 cup (1 stick) unsalted butter, room temperature', 'Flaky sea salt (optional)', 'Freshly ground black pepper (optional)', '8 slices seedy whole wheat bread', 'each cut into 4 triangles']
Place anchovies in a shallow dish or small serving bowl and drizzle vinegar over. Let sit 5 minutes, then add peperoncini. Finely grate zest from half of lemon over anchovies. Slice lemon in half and squeeze in juice from both halves; drizzle with oil.
Scoop butter into a small dish and sprinkle generously with salt and pepper if desired. Serve marinated anchovies with bread and butter alongside.
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License: CC BY-SA 3.0
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