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.
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