"anchovies" news and stories

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