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LOCATION: Recipes >> Appetizers >> Antipasto 04

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Antipasta Aglio

30 cloves garlic, crushed
2 oz can fillets of anchovies
1 tablespoon parsley, finely chopped
1 tablespoon butter, melted
1 tablespoon olive oil
1 dash Tabasco sauce
1/4 cup olive oil
3 dozen slices baquette french bread, thinly sliced and toasted

Run garlic through garlic press to yield about 1/8 teaspoon. Put
garlic in small bowl with anchovies. Add parsley, butter, and
Tabasco, mash to a paste. Cover and refrigerate. Heat 1/4 cup
oil add garlic slices and saute to a light brown - almost to a
potato chip fry. Do not over fry! Spread anchovy paste on toast.
Garnish with garlic slices. Goes good with red wine.

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