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Gallery Anchovy Crostini with Onion-and-Raisin Relish Recipe Summary Servings: 6
Ingredients Ingredient Checklist 2 medium onions, thinly sliced 1 bay leaf 3 tablespoons extra-virgin olive oil 1/4 cup dry white wine 1/4 cup white balsamic vinegar, or white-wine vinegar 1/4 cup golden raisins 1/4 cup pine nuts, toasted until golden Coarse salt and freshly ground pepper 1 head radicchio, preferably radicchio di Treviso, thinly sliced crosswise 18 thin slices baguette 36 oil-packed white-anchovy fillets (about 4 ounces)
Gallery Anchovy Crostini with Onion-and-Raisin Relish
Recipe Summary Servings: 6
Gallery
Anchovy Crostini with Onion-and-Raisin Relish
Anchovy Crostini with Onion-and-Raisin Relish
Anchovy Crostini with Onion-and-Raisin Relish
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 2 medium onions, thinly sliced 1 bay leaf 3 tablespoons extra-virgin olive oil 1/4 cup dry white wine 1/4 cup white balsamic vinegar, or white-wine vinegar 1/4 cup golden raisins 1/4 cup pine nuts, toasted until golden Coarse salt and freshly ground pepper 1 head radicchio, preferably radicchio di Treviso, thinly sliced crosswise 18 thin slices baguette 36 oil-packed white-anchovy fillets (about 4 ounces)
Directions
Cook onions with bay leaf in oil over medium heat until soft, about 10 minutes. Remove pan from heat, and add wine and vinegar. Return to heat, and bring to a simmer, cooking until liquid has almost evaporated, about 7 minutes. Stir in raisins and pine nuts, and season with salt and pepper. Let stand until cool; discard bay leaf.
Place a small amount of radicchio on each slice of bread. Top with a spoonful of onion mixture. Remove anchovies from oil, and place 2 on each slice.
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All Reviews for Anchovy Crostini with Onion-and-Raisin Relish
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All Reviews for Anchovy Crostini with Onion-and-Raisin Relish
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
