• 6 tablespoons unsalted butter, at room temperature
• 6 slices sourdough bread, each cut in half
• 12 salt-packed anchovies or 24 oil-packed anchovy fillets
• Chile Oil or red chile flakes

This is best presented as a serve-yourself dish. Set the butter, packed into a small crock, on a platter. Place the bread on the platter in a couple of attractive stacks. Arrange the anchovy fillets on the platter. If using the salt-packed variety, drizzle them with Chile Oil; if using oil-packed, sprinkle them with red chile flakes. Set the platter out for guests, providing a butter knife and small fork so they can help themselves.

Serves 4 as an appetizer

*Recipe reprinted with permission from For Cod & Country © 2011 by Barton Seaver, Sterling Epicure, an imprint of Sterling Publishing Co., Inc.