Ingredients
- 1 whole Garlic
- 1/2 cup Cento Imported Extra Virgin Olive Oil
- 3 fillets Cento Flat Fillets of Anchovies
- 1/2 cup Cento Imported Greek Seasoned Pitted Olives, sliced
- 1/3 cup Cento Chefs Cut Roasted Peppers, chopped
- 2 tbsp Cento Balsamic Vinegar of Modena
- 1 Cento Hot Chili Peppers
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- Fresh Parsley, chopped
Directions
Preheat the oven to 400ºF. Slice the top off the garlic, drizzle with olive oil, wrap in foil, and roast for 35 to 40 minutes until soft and caramelized. In a shallow dish, pour in olive oil, then squeeze in the roasted garlic cloves and mash lightly with a fork. Add anchovies and gently mash until they begin to melt into the mixture. Stir in red peppers, olives, balsamic vinegar, then season with chili flakes, salt, and pepper. Mix gently so everything is combined but still slightly textured, then finish with parsley. Serve immediately with warm crusty bread for dipping. Serves 4-6.
