Categories: Appetizers 
      Yield: 6 servings 
  
           Jim Vorheis                              -vinegar) 
      4 oz Flat anchovy fillets                     Freshly ground black pepper 
      2 md Cloves garlic, finely               8    To 10 slices French bread, 
           -chopped                                 -1/2-inch thick, cut into 
      1 ts Tomato paste                             Strips 
      1 tb To 1 1/2 tb olive oil               1 ts Finely chopped fresh parsley 
      2 ts Lemon juice (or red wine        
  
  Soak anchovies 10 minutes in cold water and pat dry with paper towels. 
  Place in a large mortar or heavy bowl with the garlic and tomato paste. 
  Pound with a pestle, wooden masher or spoon into a very smooth puree, or 
  use food processor with steel blade. Dribble the oil in, a few drops at a 
  time, stirring constantly until thick and smooth, like mayonnaise. Stir in 
  lemon juice and a few grounds of black pepper. Preheat oven to 500 F. Brown 
  bread lightly on one side.  While bread is warm, spread untoasted side with 
  anchovy mixture, pressing it into bread with back of fork or spoon. Bake 
  for 10 minutes.  Sprinkle with parsley and serve at once. 
   
  Note: For a first course, use whole slices of French bread spread with 
  anchovy mixture. 
   
  Colorado Cache Cookbook (1978) From the collection of Jim Vorheis