Italian Salsa Verde Spread

A great spread for crostini or bread slices.

2 2oz cans of anchovy fillets in oil (Use good quality anchovies that come in glass jars instead of cans. I used one 3.3oz glass jar of Talatta brand anchovies from World Market, voted the best by a culnary magazine years ago.)

2 cloves garlic, coarsely chopped

1 cup loosely packed parsley

2 small dried red chili peppers (I use 1-1/2" pequin peppers from the Mexican market. Thai chiles tend to be hotter so if you use them, use less.)

The inside of 1-2 white bread rolls, like steak rolls- about 1/2 cup bread, pulled out and torn apart.

2 Tb wine vinegar

1/2 cup olive oil or more to reach desired thickness

Mix all ingredients, except oil, in food processor and process until mixed. Add oil, process until blended into a spread. Serve on crostini or slices of French or Italian bread.