Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 30 larges | Cloves fresh garlic |
| 1 \N | 2 oz. can fillets of |
| \N \N | Anchovies |
| 1 tablespoon | Finely chopped parsley |
| 1 tablespoon | Butter melted |
| 1 tablespoon | Olive oil |
| \N \N | Dash tabasco |
| ¼ cup | Olive oil |
| \N \N | Sardine French bread 2 or |
| \N \N | 3 dozen thinly sliced and |
| \N \N | Toasted pieces. |
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.