At Larrys, an all-day café and wine bar in Montréal’s Mile End, these little orange-and-silver toasts are sold as a drinking snack. The ones there are made with Larrys’ homemade ‘nduja and bread, but store-bought white bread works here, as well as any ‘nduja you can find at an Italian market or specialty meat shop. For the anchovies, make sure to look for boquerones, or white anchovies in vinegar, since the acidity is key to contrast with all of the richness.
- Toast the slices of bread until light brown and cut off the crusts so that you have tidy squares.
- Spread each one with ½ tablespoon of butter and 1 tablespoon of 'nduja. Lay 3 or 4 anchovies across each piece of bread in parallel stripes.
- Cut each toast in half, perpendicular to the anchovies, and serve.
Anna Hezel is the former senior editor of TASTE.