Tuscan-style Crostini

Enjoy this recipe in a pinch!

  • Servings:
  • Cook Time: 30 mins
  • Main Ingredient: Bread


  • 2 Tbsp. divided usage olive oil
  • 1 loaf French baguette (sliced approximately 1/3)
  • 2 whole shallots (finely chopped)
  • 4 whole flat filet anchovy
  • 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)


Preheat oven to 350°F. 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 (or onion) 10 minutes or until very tender but not browned. Add anchovy filets; with wooden spoon, stir to break filets 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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