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Makes 3-4 servings Ingredients 1/2 cup Sir Kensington's Mayonnaise
1 Tbsp. lemon juice
1 Tbsp. chopped caperberries or Kalamata olives
1 clove garlic, minced
2 Tbsp. extra virgin olive oil
Salt and pepper to taste
6-8 thin slices of good, crusty bread (such as ciabatta)
1 clove garlic, peeled and left whole
1 can Wild Planet White Anchovies in EVOO or Water, drained
Fresh chopped parsley for garnish Instructions Whisk together mayonnaise, lemon juice, capers/olives, minced garlic clove and extra virgin olive oil in a small bowl. Season with salt and pepper and set aside.
Toast bread slices until lightly golden brown. Gently rub peeled, the whole clove of garlic on tops of bread slices. Spread a small amount of lemon aïoli mixture on each bread slice. Place 1-2 white anchovies onto each slice of bread and garnish with fresh parsley.
With 35% of the RDA for calcium and an average of 1,240mg EPA an…