For the anchovy baguette, drain the anchovy fillets well, coarsely chop the garlic cloves and crush or puree them in a mortar (or food processor) together with the anchovies, capers and tomato paste to a fine paste. Add olive oil drop by drop, stirring constantly until the cream becomes nice and creamy. Flavor with lemon juice and pepper.
Preheat oven to 220-250 °C, line baking sheet with baking paper, place baguette slices on it and toast (possibly under the grill coil) on one side. Turn the baguettes over, spread the not yet toasted side with paste and bake in the oven again for a few minutes.
Remove the crispy anchovy baguettes, sprinkle with chopped parsley or basil and serve garnished with lemon wedges.
Preparation Tip:
Baking TEMPERATURE: 220-250 °C at top heat (grill coil) Baking TIME: 5-8 minutes
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