Tuscan-style Crostini


  • 2 tbls. divided usage olive oil
  • 1 whole loaf French baguette, sliced approximately 1/3" thick
  • 2 whole (or 1 small yellow onion) shallots, finely chopped
  • 4 whole flat filets anchovy
  • 1 1/2 teaspoon POLANER Chopped Garlic
  • 1/4 teaspoon sage, rubbed leaves
  • 1/4 cup REGINA White Cooking Wine
  • 1 can 4.25 oz. UNDERWOOD Liverwurst Spread
  • 2 whole medium-size lemon
  • to taste ground black pepper


Preheat oven to 350°F. Using pasty brush and 1 tablespoon 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 tablespoon of hot oil, cook shallots (or onion) 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 yellow 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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