Assorted Crostini
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- bread
- g caviar
- g butter
- g anchovies
- lemon
Instructions
- Cut fine white bread into 1 cm slices to spread with the following mixtures.
- Caviar: blend equal caviar and butter (warm gently if hard); with oil, add a few drops of lemon.
- Anchovy: chop cleaned anchovies, mix with butter, and crush to a smooth paste.
- Caviar-anchovy-butter: blend 60 g butter, 40 g caviar and 20 g anchovies to a fine mixture, adjusting to taste.