Antipasto Aglio

• 30 large garlic cloves
• 1 (2 ounce) can anchovies
• 1 tablespoon butter, melted
• 1 tablespoon olive oil
• 1 teaspoon parsley, minced
• Tabasco sauce (to taste)
• olive oil (to saute garlic slices, about 1/4 cup)
• 1 baguette, thinly sliced, toasted

1. Peel garlic cloves, slice off the ends of each clove and set aside.
2. Slice cloves 1/8 inch thick.
3. Pass the ends through a garlic press and measure 1/4 teaspoons Save any leftovers for later use.
4. Place pressed garlic in a small bowl with anchovy fillets.
5. Add parsley, butter, 1 tsp oil, and tabasco.
6. Mash into a paste.
7. Cover and refrigerate.
8. Heat about 1/4 cup olive oil in a saute pan, add garlic slices, and saute to a light golden brown.
9. WATCH CLOSELY, burns easily.
10. Remove to paper towel to drain.
11. Spread anchovy mixture on toast, garnish with garlic slices.
12. Serve with a robust red wine and enjoy!

garlic, anchovies, butter, olive oil, parsley, tabasco sauce, olive oil, baguette

Taken from www.food.com/recipe/antipasto-aglio-187802 (may not work)