Tuscan-Style Crostini

A unique blend of flavors are present in this dish.

  • Servings:
  • Cook Time: 30 mins
  • Main Ingredient: Anchovy Filets

Ingredients

  • 2 Tbsp. olive oil (divided usage)
  • 1 whole loaf French baguette (sliced approximately 1/3)
  • 2 whole shallots (finely chopped)
  • 4 whole anchovy flat filets
  • 1 1/2 tsp. Polaner® Chopped Garlic
  • 1/4 tsp. sage (rubbed leaves)
  • 1/4 cup Regina® White Cooking Wine
  • 1 4.25 oz. can Underwood® Liverwurst Spread
  • 2 whole medium-size lemons
  • ground black pepper (to taste)

Directions

Preheat oven to 350F. Using pastry brush and 1 Tbsp. of the oil, brush both sides of each bread slice lightly with oil; place on large baking sheet. Bake 10 to 12 minutes until edges of bread are lightly browned and crisp; set aside. In skillet over medium heat, in remaining Tbsp. of hot oil, cook shallots 10 minutes or until very tender but not browned. Add anchovy fillets; with wooden spoon, stir to break fillets into small pieces. Stir in garlic, sage and wine; heat to boiling. Reduce heat and simmer, stirring, 2 to 3 minutes until wine evaporates. Stir in liverwurst spread; keep warm. Using vegetable peeler, shave lemon peel from lemons into long strips, being careful not to remove bitter white layer under peel. With sharp knife, cut strips of peel into matchstick-thin strips. Spoon warm topping evenly onto toasted baguette slices. Sprinkle each appetizer lightly with pepper and top with a few pieces of lemon peel. Serve immediately.

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