Pungent and crunchy, these croutons are best when made with good-quality bread. Source: EatingWell Magazine, July/August 1995
Preheat grill. Whisk together broth, anchovy paste and oil in a small bowl.
Grill bread slices, turning once, until well toasted on both sides, 2 to 3 minutes per side. Rub one side of each slice with a cut side of the garlic clove and brush with anchovy sauce.
1 starch, 1 fat