Brush ciabatta with 1 T extra virgin olive oil. Grill or toast
ciabatta.
When Brussels sprouts are roasted, heat up small saute pan. Add
butter. Allow to melt. Add garlic and anchovy. Cook for several
minutes until garlic turns a golden color. Add lemon juice,
capers, parsley and salt and pepper. Toss sprouts in sauce until
thoroughly coated.
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