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

Martha Stewart Living, July 2009

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Servings:
6
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Ingredients

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Directions

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  • 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.

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  • 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.

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