Parsley, anchovy, garlic and parmesan spread

June 11, 2008

MAKES 8 SERVINGS

5 ounces minced anchovy

� cup minced flat parsley

� tablespoon minced garlic clove

1/4 cup grated Parmesan

� teaspoon dried oregano

� teaspoon cracked black pepper

� teaspoon red pepper flakes

1/3 cup extra-virgin olive oil

Crostini (see note)

Shaved Parmesan, for garnish

Gently mix all ingredients in a bowl until evenly mixed. Best served at room temperature on top of crostini; garnish with shaved Parmesan.

Note: Any toasted bread will work for crostini, but ciabatta (cut on the thick side) is preferred. Brush crostini lightly with olive oil and toast in an oven or on a grill.

Chris Favero

Nutrition facts per serving: 152 calories, 11 g fat, 2 g saturated fat, 13 mg cholesterol, 7 g carbohydrates, 6 g protein, 135 mg sodium, 0 g fiber