Crostini with Anchovy Pate and Vincotto

Servings: | Prep Time: | Cook Time:


  • 6 oz. anchovy paste
  • 3.5 oz. caper pate
  • 1-½ T. butter
  • ½ T. The Olive Tap’s Lemon Vincotto
  • ½ lemon
  • 4 slices stale bread
  • Capers for garnish

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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.