No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Anchovy Crostini with Onion-and-Raisin Relish

Bring a taste of Venice to your next cocktail hour by pairing sweet-and-sour anchovy crostini with our Prosecco cocktails.

  • Servings: 6
Anchovy Crostini with Onion-and-Raisin Relish

Source: Martha Stewart Living, July 2009


  • 2 medium onions, thinly sliced
  • 1 bay leaf
  • 3 tablespoons extra-virgin olive oil
  • 1/4 cup dry white wine
  • 1/4 cup white balsamic vinegar, or white-wine vinegar
  • 1/4 cup golden raisins
  • 1/4 cup pine nuts, toasted until golden
  • Coarse salt and freshly ground pepper
  • 1 head radicchio, preferably radicchio di Treviso, thinly sliced crosswise
  • 18 thin slices baguette
  • 36 oil-packed white-anchovy fillets (about 4 ounces;


  1. Cook onions with bay leaf in oil over medium heat until soft, about 10 minutes. Remove pan from heat, and add wine and vinegar. Return to heat, and bring to a simmer, cooking until liquid has almost evaporated, about 7 minutes. Stir in raisins and pine nuts, and season with salt and pepper. Let stand until cool; discard bay leaf.

  2. Place a small amount of radicchio on each slice of bread. Top with a spoonful of onion mixture. Remove anchovies from oil, and place 2 on each slice.

Reviews (0)

Related Topics