This week's recipe

White Anchovy and Arugula Crostini:
Our Spanish White Anchovies are one of my all time favorite ingredients for dressing up a simple dish and making it elegant. These Crostini are a staple at my house when hosting our “Foodie” friends for dinner, simple tasty and just exotic enough. The bitterness of the Arugula and the salty sweetness of the anchovies pair beautifully together, serve with your favorite Sparkling Wine for the perfect start to any evening.

• 1/3 Pound Spanish White Anchovy Filets   ***
• 1 Bunch Arugula (washed well and torn into smaller pieces)  
• Aged Balsamic Vinegar   ***
• 1 Tribecca French Baguette Sliced into ½ inch thick    ***
• Fleur du Cel for finsishing    ***
• Fresh Cracked black pepper   
• Extra Virgin Olive oil   ***
• 4oz Fresh Chevre   *** (optional to spread on baguette before topping with Arugula Salad)

*** In stock at The Wine and Cheese Place Forsyth

As with all Crostini start with the Tribecca baguette, slice evenly,   drizzle with extra virgin olive oil and season with salt and pepper, bake at 350 degrees until just starting to brown.

For the Arugula, simply wash well, tear into small pieces and mix in a bowl with 2Tbs Balsamic Vinegar and 4Tbs Olive oil, along with fresh cracked black pepper to taste.

To finish (if using chevre coat each piece of baguette with chevre) top each slice of toasted bread with a pinch of Arugula and simply lay 2 Anchovy filets on top, finish with a sprinkle of Fleur du Sel and serve.

Pair with Pierre Boniface Brut de Savoie, or 2010 Zaccagnini Montepulciano d’Abruzzo