Recipe courtesy of George Germon and Johanne Killeen

Sicilian Crostini with Thirteen Ingredients

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  • Level: Easy
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2 ounces extra virgin olive oil

1-ounce pignoli (pine nuts)

1 1/2 tablespoons sugar

2 tablespoons red wine vinegar

1 garlic clove

Pinch cinnamon

10 sprigs parsley

1 large green chile pepper, stem and end removed

1 orange, juiced

1/2 lemon, juiced

2 ounces bottarga (pressed tuna roe)

8 anchovy fillets

1/2 cup fresh bread crumbs

12 pieces toasted baguette, or toast points


  1. Combine all the ingredients except the bread crumbs and toasted bread in the bowl of a food processor. Pulse on and off until smooth. Add bread crumbs little by little until you obtain a spreadable mixture. Keep in mind that the mixture will become thicker as the bread crumbs absorb moisture. Spread on toast and serve at once.;
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