Tostada De Anchoa (Anchovy Toast)

• 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)

1. Combine olive oil, lemon juice, parsley, onion, garlic, and pepper. Beat together to combine.
2. 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).
3. Spread about 1 teaspoon dressing on each slice of bread. Divide anchovy fillets evenly between slices of bread. Serve at room temperature.

extra virgin olive oil, lemon juice, flat leaf parsley, onions, garlic, fresh ground pepper, oil, thin baguette, anchovies

Taken from www.food.com/recipe/tostada-de-anchoa-anchovy-toast-332763 (may not work)