I love starting a meal with a small bite of something interesting, such as this. Italians always do this sort of thing well and it takes the meal to a different level. It’s quite possible that you will have all the ingredients at home already apart from the mascarpone perhaps.
Soak the onion in cold water with the splash of vinegar for 20 minutes or so. At the same time, soak the semi-dried tomatoes in warm water to plump them up.
Drain the tomatoes and chop them into quite large, long pieces. Put them in a bowl with the olive oil. Drain the onion and add to the bowl, along with the anchovies, parsley, rosemary and a few grinds of black pepper. Grill the bread. Roughly spread a couple of teaspoons of mascarpone over each crostino, then top with the anchovy mixture and serve.
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