Recipe: Anchovies with Breadcrumbs & Scallions

Sara Kate Gillingham
Sara Kate Gillingham
Sara Kate is the founding editor of The Kitchn. She co-founded the site in 2005 and has since written three cookbooks. She is most recently the co-author of The Kitchn Cookbook, published in October 2014 by Clarkson Potter.
updated May 2, 2019
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(Image credit: Apartment Therapy)

Last week I told you about an idea to serve little bowls of varied prepared vegetables to start a meal and gave the recipes for some minty peas with prosciutto and some asparagus and pecorino cheese. The third dish in the photo was actually a simple preparation of anchovies with croutons (apologies to the vegetarians). Here is the recipe…

(Image credit: Apartment Therapy)

Anchovies with Breadcrumbs & Scallions
makes 8 servings

6oz marinated anchovies
2oz day-old bread, or two 3/4-inch thick slices
2 teaspoons olive oil plus 1/4 for drizzling
1/2 garlic clove
2 whole scallions, julienned

Preheat oven to 400° F.

Remove crusts from bread and cut into bite-sized croutons.

Rub garlic in bottom of a small oven-safe skillet, add 2 teaspoons olive oil. Rub croutons in oil until they absorb it all. Bake for 7-10 minutes or until deep golden brown. Remove and set aside.

Slice anchovies in thirds. Toss with scallions. Divide into small cups, ramekins or bowls between 4 and 8 ounces and nestle in the croutons.

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Filed in:
appetizer
easy
Healthy Living
Ingredient
italian
quick