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Make everything in advance, and assemble shortly before serving.
4 Tbs fruity olive oil
2 Tbs fresh lemon juice
2 Tbs minced parsley
2 Tbs minced onion
2 cloves garlic, minced
Freshly ground pepper
Oil for frying
12 to 16 slices (1/4 inch) from a long crusty loaf bread
6 ounces of good quality flat anchovy fillets
Casas mentions canned anchovies, but I suspect that the usual brands
available in US supermarkets will be overpoweringly salty and strong.
If you use those, I would recommend rinsing the anchovies in water.
In a small bowl, beat together the olive oil, lemon juice, parsley,
onion, garlic, and pepper.
Heat a skillet with 1/4 inch of oil. Fry the bread slices until golden
on both sides. The slices should be crunchy all the way through. Drain
on paper towels. [May be prepared ahead]
Spread about 1 tsp of the dressing on each slice of bread, and cover
with one or two anchovies, depending on the size of the fillets and your
taste for anchovies.
4 Tbs fruity olive oil
2 Tbs fresh lemon juice
2 Tbs minced parsley
2 Tbs minced onion
2 cloves garlic, minced
Freshly ground pepper
Oil for frying
12 to 16 slices (1/4 inch) from a long crusty loaf bread
6 ounces of good quality flat anchovy fillets
Casas mentions canned anchovies, but I suspect that the usual brands
available in US supermarkets will be overpoweringly salty and strong.
If you use those, I would recommend rinsing the anchovies in water.
In a small bowl, beat together the olive oil, lemon juice, parsley,
onion, garlic, and pepper.
Heat a skillet with 1/4 inch of oil. Fry the bread slices until golden
on both sides. The slices should be crunchy all the way through. Drain
on paper towels. [May be prepared ahead]
Spread about 1 tsp of the dressing on each slice of bread, and cover
with one or two anchovies, depending on the size of the fillets and your
taste for anchovies.