Super Bowl snacks for fancy foodies: Anchoiade Chez Gilbert

by Stefania Butler, Posted Feb 2nd 2006 @ 2:01PM

Anchovies: you love 'em or you hate 'em, right? I love them, especially when they are the fat, olive oil-packed ones from Italy or Spain. If you love anchovies and want a deliciously different appetizer to serve at your Super Bowl party this weekend, try this twist on the "crostini/brushchetta" theme. It's easy, too:

Anchoiade Chez Gilbert

2 cans (each 2 ounces; 57 grams) flat anchovy fillets in oil, drained, oil reserved
16 thin slices from a long, narrow sweet) French baguette
2½ tsps. red wine vinegar
4 garlic cloves, coursely chopped
3 tbsps chopped parsley

Preheat broiler.
In a small bowl, cover anchovies with 1 cup of cold water. Soak for 10 minutes. Drain the anchovies and pat dry on paper towels.
Arrange bread slices on a baking sheet and broil until brown, about 1½ minutes, turning once during cooking. Set aside.
Mince the anchovies with oil, add vinegar, garlic, and parsley. You should have a course mixture. Spread over toasts and broil for about 1 minute until warm. Serve immediately.

Filed Under: Raves & Reviews, Ingredients, How To
Tags: anchoiade, anchovies, appetizers, bruschetta, crostini, fish, hors doeuvres, superbowl snacks, SuperbowlSnacks