Coconut & Lime

Ingredients:

1 loaf good quality Italian bread*
16 anchovy fillets
5 cloves garlic, minced
3 tablespoons olive oil
2 tablespoons butter, at room temperature
2 tablespoons fresh parsley, minced
2 teaspoons Parmesan cheese, grated
black pepper

Directions:

Preheat oven to 375. Cut the bread in half lengthwise. In a small bowl, combine parsley, pepper Parmesan, garlic, butter and olive oil to form a paste. Spread evenly over both sides of bread. Arrange anchovy filets diagonally across the bread. Place on cookie sheet and bake 10 minutes or until just golden. If the bread is hot but not brown on top, place under the broiler 1-2 minutes to crisp and brown. Slice and serve.


*preferably the twisted kind with sesame seeds

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My thoughts:
This is the best garlic bread I have ever had. Using the butter and the oil together gives you the taste of olive oil with the browning and spreading properties of butter. You could leave the anchovies out, but they really add to the flavor. This recipe makes a fairly large amount of garlic bread. We ate one half and wrapped the other tightly in plastic wrap to freeze until our next Italian meal.