Yield: 1 Servings
|30 larges||Cloves fresh garlic|
|1||2 oz. can fillets of|
|1 tablespoon||Finely chopped parsley|
|1 tablespoon||Butter melted|
|1 tablespoon||Olive oil|
|¼ cup||Olive oil|
|Sardine French bread 2 or|
|3 dozen thinly sliced and|
Peel garlic cloves and slice centers ⅛ inch thick. Press ends through garlic press to yield ¼ tsp. Place pressed garlic in small bowl with anchovies. Add parsley, butter, 1 tsp. oil, add garlic slices and saute to a light golden brown-almost to a potato chip fry.
Do not over-fry! Spread anchovy paste on toast. Garnish with garlic slices.