Anchovy, Butter, and Capers on Toast

When I first went to Italy, I couldn’t believe the simplicity and reverence with which anchovies were served. Often you find them on their own, fanned across a plate. But on other occasions they are paired with good butter and bread. There’s something about the brine with the cream with the dough that makes this combo utterly irresistible. But make sure you’re seeking out a good anchovy and purchasing good butter. This recipe’s uncomplicated setup relies on each ingredient standing out.