Smells like…Anchovy Toasts

Arrr, what have we got here then? Anchovy bruschetta, eh? Sounds fancy… and expensive. I like it already! Garlic butter…rich, meltin’, the kind o’ thing that keeps customers comin’ back and spendin’ their last doubloon. Smart. Very smart. Oho! Calabrian chili…there’s the kick! Ye give ‘em a little heat, they’ll be orderin’ drinks all night to cool off. That’s profit, boyo! Toasted sunflower and fennel seeds? Crunchy bits! Texture sells! Makes it feel… upscale. Charge extra for that, easy. Mmm, salty anchovies, sharp parmesan, a little zing o’ orange zest…why, it’s a whole treasure chest o’ flavor! This ain’t just a snack… this is a premium menu item! We’ll call it ‘Krabs’ Coastal Deluxe’ - double the price, half the portion! Money, money, money, money, money!

Ingredients

for 24 toasts

24 1/4 inch slices of baguette
2 cloves garlic
2 tbs unsalted butter
1/4 tsp white pepper
1/4 cup calabrian chili paste
1/4 cup sunflower seeds
1 tbs fennel seeds
1 2 oz can Anchovy fillets
Zest from 1 orange
Small block parmesan cheese

Directions

Pre-heat your broiler.
Spread the baguette rounds out on a baking sheet. Mince the cloves of garlic. In a small sauce pan over low heat add the garlic, white pepper, and butter. Melt the butter and brush the mixture onto the baguette slices. Place under the broiler to toast 1-2 minutes until slightly brown.
In a dry skillet over medium low heat, add the sunflower and fennel seeds to the pan and toast until dark brown, but not burnt, tossing occasionally, about 10 minutes.
Spread a small amount of chili paste on each of the toasted buttered baguette rounds, top each round with an anchovy fillet and a tsp of the toasted seed mixture. Using a vegetable peeler, slice thin strips of the parmesan cheese over each of the toasts and top with orange zest.
Broil the toast an additional 1 minute or until the parmesan melts.
Serve.