Ingredients:
Crostini
1/2 cup(1 stick) unsalted butter, at room temperature
1/4 cupwhite miso
2 tablespoonsanchovy oil (from the cans used below)
2 garlic cloves, minced
1 teaspoonfreshly ground black pepper
1/2 teaspoonground turmeric
1 baguette (about 18 inches long), sliced into 1-inch-thick pieces
Anchovy-Parsley Salad
1 cupfinely chopped fresh parsley leaves and tender stems (from 1 bunch parsley)
1 1/2 (55-gram) cans anchovy fillets, roughly chopped (oil reserved for crostini)
1 small shallot, finely chopped
1 jalapeño or Calabrian chile, finely chopped
1 teaspoonfinely grated lemon zest, plus more as needed
2 1/2 tablespoonsfreshly squeezed lemon juice (from 1 lemon)
1/2 teaspoonfreshly ground black pepper
1 tablespoonmustard seeds, toasted, for topping (optional)
Directions:
Heat the oven at 400°F.
In a bowl, combine the butter, miso, anchovy oil, garlic, black pepper, and turmeric.
Spread a thin layer of miso butter on top of each slice of bread (you won’t use it all, but in an airtight container, it’ll stay good in the fridge for several days), then place the bread, butter side up, on a sheet pan. Bake for 8 to 10 minutes, until the edges are slightly charred and crispy.
In the meantime, combine all anchovy topping ingredients, except for the mustard seeds, in a bowl.
Serve the crostini with a heaped tablespoon of anchovy topping on each slice, plus toasted mustard seeds on top, if you’re using them.