Antipasto aglio

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.

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