Crostini with Anchovy Pate and Vincotto
An elegant appetizer your guests will love!
- 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
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.