Anchoyade

Yield:	6 Servings
Categories:	Appetizers

		Jim Vorheis
4	oz	Flat anchovy fillets
2	md	Cloves garlic, finely chopped
1	ts	Tomato paste
1	tb	To 1 1/2 tb olive oil
2	ts	Lemon juice (or red wine vinegar)
		Freshly ground black pepper
8		To 10 slices French bread, 1/2-inch thick, cut into
		Strips
1	ts	Finely chopped fresh parsley