| 1 | Soak anchovies 10 minutes in cold water and pat dry with paper towels. |
| 2 | Place in a large mortar or heavy bowl with the garlic and tomato paste. |
| 3 | Pound with a pestle, wooden masher or spoon into a very smooth puree, or use food processor with steel blade. |
| 4 | Dribble the oil in, a few drops at a time, stirring constantly until thick and smooth, like mayonnaise. |
| 5 | Stir in lemon juice and a few grounds of black pepper. |
| 6 | Preheat oven to 500°F. |
| 7 | Brown bread lightly on one side. |
| 8 | While bread is warm, spread untoasted side with anchovy mixture, pressing it into bread with back of fork or spoon. |
| 9 | Bake for 10 minutes. |
| 10 | Sprinkle with parsley and serve at once. |
| 11 | Note: for a first course, use whole slices of french bread spread with anchovy mixture. |
| 12 | Colorado cache cookbook (1978) from the collection of jim vorhei |
