I’ve spent most of my life hating on fish sauce, much to the abhorrence of both my very Vietnamese parents. I detested the pungent, salty scent of the anchovies so much that I hardly ever made the effort to truly taste the sauce that runs through the veins of my people. Only when I recently stumbled upon an anchovy in my caesar salad by accident did I realize how delicious these little buggers are! Not only are they full of flavor, but a small serving of them is packed with omega-3 fatty acids, which can help lower the risk of heart disease. Here’s a super easy and tasty way to pack a real anchovy punch.

Anchovy Bruschetta (Serves 2-4)
• 1 French baguette
• 2 2oz cans of anchovies in oil
• 1 cup tomato paste
• 2 cloves garlic, minced
• 1 tbsp Sriracha
• 1 tsp soy sauce
• 1 tsp ground black pepper
• 1 tsp sugar
• 2 cups arugula
• 1/2 cup shaved parmesan

1. Slice baguette loaf diagonally into large 1/2 inch slices. Lay bread slices evenly onto a baking sheet.

2. Open the can of anchovies and brush the excess oil onto both sides of the bread. Bake at 200 degrees for 10 minutes until bread is slightly crispy.

3. Mix together tomato paste, garlic, Sriracha, soy sauce, sugar and black pepper evenly.

4. Spread tomato mixture generously onto toasted bread.

5. Add 2-3 layers of arugula.

6. Drain anchovy fillets and place sparingly onto bread, about 1-2 large fillets per slice. Anchovies are quite salty so we don’t want to add too much!

7. Top off bruschetta with shaved parmesan cheese.

8. Bake at 400 degrees for 10-12 minutes. Garnish with fresh ground black pepper to taste.