Recipe - Antipasto Aglio

30 lg Cloves fresh garlic
1 2 oz. can fillets of
Anchovies
1 tablespoon Finely chopped parsley
1 tablespoon Butter melted
1 tablespoon Olive oil
Dash tabasco
One fourth cup Olive oil
Sardine French bread 2 or
3 dozen thinly cut or sliced up and
Toasted pieces.

Peel garlic cloves and slice centers 1/8 inch thick. Press ends through
garlic press to yield One fourth tsp. Place pressed garlic in small bowl with
anchovies. Add parsley, butter, 1 tsp. oil, add garlic slices and saute to
a light golden brownalmost to a potato chip fry. Do not overfry! Spread
anchovy paste on toast. Garnish with garlic slices.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini