Antipasto Aglio Recipe

Ingredients for Antipasto Aglio

• Garlic Cloves
• Anchovies
• 2 tablespoons unsalted butter
• Olive Oil
• 1 tablespoon chopped fresh parsley
• Tabasco Sauce
• Baguette

How to Make Antipasto Aglio

1. Peel 1 head of garlic. Slice off the root and stem ends of each clove and set aside.
2. Thinly slice the garlic cloves to about 1/8 inch thickness.
3. Mince 2-3 cloves of the garlic using a garlic press. Measure 1/4 teaspoon; save the remaining minced garlic for another use.
4. In a small bowl, combine the 1/4 teaspoon of pressed garlic with 2 anchovy fillets (packed in oil, drained).
5. Add 1 tablespoon of chopped fresh parsley, 2 tablespoons of unsalted butter, 1 teaspoon olive oil, and 1-2 dashes of Tabasco sauce.
6. Mash the mixture into a smooth paste using a fork.
7. Cover the paste and refrigerate for at least 30 minutes to allow the flavors to meld.
8. Heat 1/4 cup olive oil in a sauté pan over medium heat. Add the sliced garlic cloves.
9. Sauté until lightly golden brown, stirring frequently, about 3-5 minutes. Be careful not to burn; garlic burns easily!
10. Remove the sautéed garlic slices from the pan and place them on a paper towel-lined plate to drain excess oil.
11. Spread the anchovy paste on toasted baguette slices or crostini. Garnish with the sautéed garlic slices.
12. Serve immediately with a robust red wine and enjoy!