1 1/2 lbs leeks
5-6 salt packed anchovies (optional)
salt to taste
8 thin slices country-style bread
1/2 cup extra virgin olive oil
black pepper to taste
2 heads fresh garlic
Cut off small roots of leeks without slicing into white flesh. Cut leeks lengthwise 2 in above base and almost in half. Wash thoroughly and cook in salted, boiling water 6-7 min. Drain and arrange in a single layer. When cooled lightly toss with oil. Break garlic into individual cloves, peel.  In small saucepan, place garlic and enough water to cover; simmer 5 minutes. Drain and repeat with fresh water. Drain and repeat with a third change of water until the cloves are very soft but not falling apart. Drain and puree with 1 T olive oil. Rinse and fillet anchovies; cut into thin strips. Grill or broil leeks over med-hot heat, turning occasionally. Lightly oil bread and toast on  grill. Smear 1 side of toasted slices liberally with garlic puree. Place on lg. platter. Split leeks lengthwise and arrange on toast slices. Garnish with anchovies. Drizzle lightly with a little more olive oil; sprinkle with salt & pepper. Serves 4.  from Chez Alice Waters