Ingredients:

24 white anchovy fillets
1 small sourdough baguette
olive oil
salt and pepper
150g flat-leaf parsley leaves
200ml cream
1 egg, whisked

Cooking Directions:

Preheat oven to 320F. Slice baguette into 12 1/2 inch centimeter thick slices on an angle. Place on a baking tray, drizzle with olive oil, season and bake until crisp and golden for 10 minutes. Reduce oven to 285F. Line a terrine mold with cling film. Blanch parsley in boiling water, refresh in iced water and squeeze out excess water. Bring cream to a boil and pour over parsley with a bar or stick blender and stir through egg. Season well, pour into terrine mold, cover with foil and place in a water bath. Bake for 35 minutes. When cool, spread on baguette slices, top with two anchovy fillets and drizzle with olive oil.