Ingredients

• 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

Instructions

1. 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.
2. 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.
3. Meanwhile, toss anchovies, oil, and pepper in a small bowl.
4. 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.
5. Do Ahead: Vanilla butter can be made 5 days ahead. Transfer to an airtight container and chill.