Name: Anchovy Crostini with Onion-and-Raisin Relish
Ingredients: 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)

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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Anchovy Crostini with Onion-and-Raisin Relish

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