TINS ON TOAST: Boquerones, Pickled Giner, Kari Kari Chili Crisp

When the brilliant minds behind @eatkarikari generously gifted me a jar of their shoalstopping chili crisp, I knew my next #TinsOnToast was in order.
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And as soon as I tasted their hall-of-fame caliber condiment, this tingly, zippy, umami-rich recipe began to take form 🐟
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Comprised of @benfumat’s iridescent, vinegary Boquerones, heaped high on grilled sourdough, generously drizzled with @eatkarikari, and punched up even further with bright slivers of pickled red ginger, this dish is a 10-second car
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And the best part is, it’s so easy you can make it at the campsite in no time at all

Haul in your very own jar of @eatkarikari from Rainbow Tomatoes Garden.
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Tingredients:
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• 1 slice crusty sourdough bread
• 2 tbs EVOO⠀⠀⠀⠀⠀⠀⠀⠀
• 2/3 flat pickled white anchovies aka Boquerones, or about 16 filets (I used @benfumat)
• pickled red ginger, to taste
• Kari Kari Chili Crisp, to taste
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1. Get a cast iron skillet going over medium heat. Drizzle half the EVOO on one side of the bread and flip oil side down in pan, moving to ensure even coating. Grill until golden brown, repeat on other side. Move toast to board.⠀⠀⠀⠀⠀⠀⠀
2. Open the boquerones, preferably in the sunlight. Be careful not to let their iridescence hypnotize you. Arrange skin side up evenly covering the toast.⠀⠀⠀⠀⠀⠀⠀⠀⠀
3. Drizzle on the Kari Kari
4. Arrange pickled red ginger to your liking.
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Canjoy!
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Serves 1-2