Anchovy Bruschetta

For the anchovy bruschetta, finely chop the garlic cloves. Drain all the oil from the anchovies and place in a large mortar with the garlic and tomato paste. Rub with the pestle until the mixture becomes a very fine paste. Then drizzle in the oil, stirring constantly, until the mixture becomes thick and smooth like mayonnaise. Season with lemon juice and pepper.

Preheat the oven to 200°C. Under the broiler, lightly brown the bread on one side. While the bread is still warm, brush the un-toasted side with the anchovy mixture and press firmly into the bread. Now place the bread on a baking sheet and heat in the oven for 10 minutes. Then sprinkle the anchovy bruschetta with parsley and serve immediately.

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