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White Anchovies Crostini with Lemon Aïoli

White Anchovies Crostini with Lemon Aïoli

Makes 3-4 servings


1/2 cup mayonnaise
1 Tbsp lemon juice
1 Tbsp chopped capers or Kalamata olives
1 clove garlic, minced
2 Tbsp extra virgin olive oil
Salt and pepper to taste
6-8 thin slices of good, crusty bread (such as ciabatta)
1 clove garlic, peeled & left whole
1 (4.4oz) can Wild Planet Wild White Anchovies in EVOO or Water, drained
Fresh chopped parsley for garnish


Whisk together mayonnaise, lemon juice, capers/olives, minced garlic clove and extra virgin olive oil in a small bowl. Season with salt and pepper and set aside.
Toast bread slices until lightly golden brown. Gently rub peeled, whole clove of garlic on tops of bread slices. Spread a small amount of lemon aïoli mixture on each bread slice. Place 1-2 white anchovies onto each slice of bread and garnish with fresh parsley.



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