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Ingredients

• 1 1/2 cups pitted mild brine-cured green olives,
  such as Luques or picholines, black niçoise
  olives or a combination
• 3 anchovy fillets, rinsed and patted dry
• 3 Tbs. capers, rinsed
• 1 1/2 Tbs. coarsely chopped fresh flat-leaf
  parsley
• 3 garlic cloves, finely chopped
• 1 1/2 Tbs. cognac or brandy
• 3 Tbs. fresh lemon juice
• 1/2 tsp. freshly ground white pepper
• 1/4 cup extra-virgin olive oil
• 
  24 thin baguette slices
• Nonstick olive-oil or vegetable-oil cooking spray
  or olive oil as needed
• Pimiento (sweet pepper) strips for garnish
  (optional)

Description

So Important In Mediterranean Cooking, Anchovies Are Available Preserved In Two Forms: Packed In Olive Oil Or In Salt. Oil-packed Anchovy Fillets Are Widely Available And Need Only To Be Rinsed In Cool Water And Patted Dry. Salt-packed Anchovies, Imported

Williams-Sonoma