Crostini alla Toscana with anchovies

Preparation:

Preparation: Desalt, debone, wash the anchovies leaving them to drain on a sloping plate. Chop together the parsley, half an onion, a clove of garlic, capers, chilli pepper and the soaked and squeezed breadcrumbs. Mix with six tablespoons of oil and three of vinegar. Place a layer of anchovies alternating with one of sauce in a salad bowl and leave to rest for a day. Just before serving, toast the slices of bread, spread them with a thin layer of butter and arrange the anchovy mixture on top.