Vanilla Butter Anchovy Toasts
['3/4 cup (1 1/2 sticks) unsalted butter, room temperature, cut into pieces', '1 Tbsp. vanilla bean paste', '1 Tbsp. vanilla extract', 'Pinch of kosher salt', '24 (1/4"–1/2"-thick) baguette slices, cut on a diagonal (from about 1 baguette)', '24 oil-packed anchovy fillets', '2 Tbsp. extra-virgin olive oil', '1/2 tsp. freshly ground black pepper', '2 Tbsp. finely chopped parsley leaves']
In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with a handheld mixer, beat butter on medium speed until smooth and fluffy. Add vanilla paste, vanilla extract, and salt and beat until combined. Transfer to a small bowl or resealable container; cover and chill until ready to use.
Preheat oven to 400°F. Arrange bread in an even layer on 2 rimmed baking sheets. Toast until bread is lightly golden brown, 4–6 minutes.
Meanwhile, toss anchovies, oil, and pepper in a small bowl.
While toast is still warm, spread a thick layer of vanilla butter over each. Top with an anchovy fillet and transfer to a large platter. Scatter parsley over.
Do Ahead: Vanilla butter can be made 5 days ahead. Transfer to an airtight container and chill.
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