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Bruschetta with Anchovies

A web-exclusive recipe from Italian Cooking and Living

  • 8 slices Tuscan bread
  • 1 garlic clove, peeled
  • 1/4 cup extra-virgin olive oil
  • 2 anchovy fillets, minced
  • 1 tablespoon Italian parsley, minced
  • Heat a grill pan over high heat. Rub the bread slices with the garlic clove on both sides. Grill the bread until the slices are marked by the grill. Set aside. In a small pot, heat the olive oil over medium-low heat. Add the minced anchovies, and allow to infuse for 2-3 minutes. Stir in the minced parsley, and drizzle the infused oil over the bruschette. Serve immediately. Serves 4

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    The Magazine of La Cucina Italiana