Recipe: Anchovies With Parsley Salad On Crostinis

This is a recipe I took from the Outstanding in the Field cookbook (if you're not familiar with the concept, check them out!!!). I'm pretty much obsessed with Jim Denevan and his mobile kitchen, and hopefully the boyfriend is reading this post and will get tickets to the next dinner that comes even remotely near to our place of residence. But I digress......

We had a 'fish' theme for my recent cooking class, and I thought what better way to start off the night with something that most people think will taste salty and fishy, or would use as bait?

You can buy fresh anchovies from most seafood or specialty markets. I wouldn't recommend using canned, especially if this is for a non-seafood lover as they can be salty and have a less firm texture than fresh.

For salad: Chop 1 cup fresh parsley (I used a combo or curly and Italian), mix with 2 tablespoons of capers, juice from 1/2 lemon, drizzle of olive oilFor crostinis: Preheat oven to 400 degrees and slice a baguette into even slices and place on a baking sheet. Brush with olive oil and bake until slightly golden. (keep a close eye...if they go for one second too long only the dogs will eat them)
Assembly: Place 1-2 anchovy filets on a crostini and top with salad. You may want to garnish with red tomatoes for color. Season with salt and pepper and drizzle with olive oil.