Antipasto Aglioappetizers 30 large cloves fresh garlic 1 2 oz. can fillets of 1 anchovies 1 tablespoon finely chopped parsley 1 tablespoon butter melted 1 tablespoon olive oil 1 dash tabasco 1/4 cup olive oil 1 sardine french bread 2 or 1 3 dozen thinly sliced and 1 toasted pieces. Peel garlic cloves and slice centers 1/8 inch thick. Press ends through garlic press to yield 1/4 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. |
