Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
- 1/2 cup less one tablespoon pickled capers
- 1/2 cup powdered sugar (without vanilla)
- 2 tablespoons raisins
- 3 tablespoons pine nuts
- 1 ounce prosciutto
- 2 tablespoons candied citron
Preparation:
Coarsely mince the capers and the raisins, dice the prosciutto, cut the pine nuts into thirds widthwise, and mince the candied citron.Set a small pot on the fire with a heaping teaspoon of flour and two teaspoons of the sugar. Cook the mixture till it turns nutty brown, then add a half cup of water and a teaspoon of vinegar; cook, stirring, until the lumps have disappeared, and then add the remaining ingredients one at a time. Boil the mixture for ten minutes, and taste it to see if the sweet and sour flavor is to your liking. I haven't specified the amount of vinegar because vinegar can vary greatly in strength.While the mixture is still hot, spread it on thin slices of bread that have been either fried in good oil, or simply toasted. These crostini can also be served cold at mid meal to stimulate the appetites of your diners. English style bread is best for these crostini.
Once the mixture is ready, spread it on thinly sliced bread. Tuscan bakeries make special crostini loaves whose outlines match those of the suits of playing cards. Elegant, but a baguette will work as well. Serve the crostini as an antipasto, with a crisp white wine.
