4 oz Flat anchovy fillets
2 md Cloves garlic, finely
1 ts Tomato paste
1 tb To 1 1/2 tb olive oil
2 ts Lemon juice (or red wine
Freshly ground black pepper
8To 10 slices French bread,
-1/2-inch thick, cut into
1 ts Finely chopped fresh parsley
Soak anchovies 10 minutes in cold water and pat dry with paper towels.
Place in a large mortar or heavy bowl with the garlic and tomato
paste. Pound with a pestle, wooden masher or spoon into a very smooth
puree, or use food processor with steel blade. Dribble the oil in, a
few drops at a time, stirring constantly until thick and smooth, like
mayonnaise. Stir in lemon juice and a few grounds of black pepper.
Preheat oven to 500 F. Brown bread lightly on one side.While bread
is warm, spread untoasted side with anchovy mixture, pressing it into
bread with back of fork or spoon. Bake for 10 minutes.Sprinkle with
parsley and serve at once.
Note: For a first course, use whole slices of French bread spread with
Colorado Cache Cookbook (1978) From the collection of Jim Vorheis