Recipes Anchovy-Garlic Crisps Be the first to rate & review! Patricia Wells enjoys these salty crisps with a chilled glass of Rhone white, such as a Sablet blanc, or a good Provençal rosé.Plus: More Appetizer Recipes and Tips By Patricia Wells Updated on March 27, 2015 Print Rate It Share Share Tweet Pin Email Yield: 30 crisps Ingredients whole milk plump, fresh garlic clove extra-virgin olive oil whole wheat bread Directions Preheat the broiler. Put the anchovies in a small bowl and add the milk. Set aside for 15 minutes, then drain; discard the milk. 2. In a food processor, combine the anchovies, garlic and oil and puree to a paste. Transfer the paste to a small bowl. Toast the bread. Arrange the slices of toast side by side on a baking sheet. With a pastry brush, coat the toasts with the anchovy paste, covering the toast evenly and spreading the paste all the way to the edges. Broil just until the anchovy paste sizzles, about 2 minutes. With a very sharp knife, cut the toasts into 1-inch strips. Transfer the anchovy crisps to a rack to cool thoroughly. Suggested Pairing I enjoy these salty crisps with a chilled glass of Rhone white, such as a Sablet blanc, or a good ProvenÇal rosÉ. Rate it Print