"Garlic bread - buttery, savory, and heavenly, the dish is the height of excellence. Yet, it can still ascend to its state of perfection with more than just its core ingredients. Delicious crusty bread, quality olive oil or butter, and fresh garlic are all the bread needs, but a sliver of anchovy takes it to new heights. The seafood is shedding its reputation as a funky little fish that most people avoid, and we couldn't be more excited."
"Each little filet holds the power to impart a dynamic umami taste onto food. Like a dollop of miso or broth made from dried mushrooms, the oily skin of anchovies contains an intensely savory taste to amplify food with. Canned anchovies are for more than just Caesar salads - they're stirred into stews, used for pasta sauces, and work as a great garlic bread topping."
"The baked good's strong, garlicky flavor meets its match with anchovies. Rather than making garlic bread with extra garlic to satisfy your tastes, amp up the pungency of it with anchovies. Though we can't promise the duo will provide you with the freshest breath, the funk is well worth it. Anchovies' meatiness adds heft to garlic bread while bringing out the earthiness of the allium."
Garlic bread gains amplified savory complexity when topped with anchovies or spread with anchovy-infused butter. Anchovies deliver concentrated umami and oily, meaty richness that complements garlic and bread. Canned anchovies can be added directly before serving or introduced briefly during baking to meld with heat. For a bolder spread, dissolve anchovies in melted butter, cool, then fold into softened butter with herbs and minced garlic to make an anchovy butter. Anchovy butter enhances pungency without relying solely on additional garlic and pairs well with crusty bread, quality olive oil or butter, and fresh garlic.
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