Crostini with Anchovy Pate and Vincotto
| 04/06/2008|
6 oz. anchovy paste
3.5 oz. caper pate
1-½ tablespoons butter
½ tablespoon Lemon Vincotto
½ lemon
4 slices stale bread
Capers for garnishing
Place anchovy paste, caper pate (if unavailable, use capers and blend them) and butter in a bowl, mix well with a wooden spoon. Add Lemon Vincotto and a squeeze of lemon juice. Mix well. Toast the bread and spread some pate onto each slice. Garnish with a few capers.
