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servings:

For a simple, just-the-right-amount-of-salty appetizer, doctor up a tin of anchovies. The acid, heat, and olive oil mellow the anchovies’ flavor, and serving them with a seedy loaf of bread and butter rounds the recipe.

• 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

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