Spanish anchovy olive crostini Recipe

• 1 1/2 cups picholine olives, pitted and coarsely chopped
• 3/4 teaspoon finely chopped salt-packed capers
• 1/4 teaspoon dried red chile flakes
• 1/2 teaspoon finely chopped garlic
• 1/4 cup finely chopped fresh flat-leafed parsley
• Grated zest and juice of 1 orange
• 1/4 cup extra-virgin olive oil
• 1/2 teaspoon freshly ground black pepper
• 1 baguette
• 1 bunch flat-leafed parsley
• Boquerones

1. Thoroughly mix together all of the ingredients in a medium bowl.
2. Cut baguette on the diagonal into 1/4-inch-thick slices.
3. Spread each slice with relish, then top with a few leaves of parsley and an anchovy fillet.

picholine olives, salt, red chile, garlic, flatleafed parsley, orange, extravirgin olive oil, freshly ground black pepper, baguette, flatleafed parsley, boquerones

Taken from www.chowhound.com/recipes/montaditos-with-boquerones-and-olive-relish-10079 (may not work)