Anchovy Butter ("Sardine Butter")

Put the butter in a bowl and work it with a wooden spoon for 5 minutes or until it's smooth and creamy

Mince the anchovies well and add them to the butter, beat with a wooden spoon until the anchovies are fully incorporated into a uniform paste

Cover the bowl with aluminum foil and refrigerate for 1 hour

Cut each slice of bread into four parts without removing the crust

Bake in the oven to toast slightly

Spread the anchovy butter over the bread and place it on a serving dish

Garnish with capers.