Tostada De Anchoa (Anchovy Toast)

Name: Tostada De Anchoa (Anchovy Toast)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 12-16 toasts, 6-8 serving(s)
Ingredients: 4 tablespoons extra virgin olive oil (a nice, fruity one); 2 tablespoons fresh lemon juice; 2 tablespoons minced flat leaf parsley; 2 tablespoons minced onions; 2 garlic cloves, minced; fresh ground pepper, to taste; oil, for frying; 1 thin baguette (12-16 1/4 inch thick slices); 3 (2 ounce) cans anchovies packed in oil, drained (use good quality anchovies)

Submitted by Halcyon Eve

"Yet another tapas recipe from Penelope Casas' "Tapas: The Little Dishes of Spain". A great, hearty tapas for those who like anchovies. Times are estimated."

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Ready In:: 25mins
Ingredients:: 9
Yields:: 12-16 toasts
Serves:: 6-8

ingredients

4 tablespoons extra virgin olive oil (a nice, fruity one)
2 tablespoons fresh lemon juice
2 tablespoons minced flat leaf parsley
2 tablespoons minced onions
2 garlic cloves, minced
fresh ground pepper, to taste
oil, for frying
1 thin baguette (12-16 1/4 inch thick slices)
3 (2 ounce) cans anchovies packed in oil, drained (use good quality anchovies)

directions

Combine olive oil, lemon juice, parsley, onion, garlic, and pepper. Beat together to combine.
Heat 1/4 inch oil in a skillet. Fry bread slices until golden and crisp clear through. Drain on paper towels. (Tapas may be prepared ahead to this point).
Spread about 1 teaspoon dressing on each slice of bread. Divide anchovy fillets evenly between slices of bread. Serve at room temperature.