Ingredients

• 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

Instructions

1. 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.
2. Scoop butter into a small dish and sprinkle generously with salt and pepper if desired. Serve marinated anchovies with bread and butter alongside.