Serves 8 (serving size: about 1 heaping tablespoon)
Photo: Randy Mayor; Styling: Lindsey Lower
1 can anchovy fillets
2 teaspoons olive oil
1 garlic clove, minced
2 ounces torn baguette
1/4 teaspoon crushed red pepper
How to Make It
Drain 1 teaspoon oil from a can of anchovy fillets. Heat a skillet over medium heat. Add anchovy oil and olive oil to pan; swirl. Add 1 minced anchovy fillet to pan; cook for 1 minute. Add minced garlic clove, and cook for 30 seconds. Pulse torn baguette in a food processor for coarse crumbs. Stir in breadcrumbs and crushed red pepper, and cook for 3 minutes or until toasted, stirring occasionally.
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