ANCHOVY CROSTINI WITH ONION-AND-RAISIN RELISH

Anchovy Crostini with Onion-and-Raisin Relish image

Provided by Martha Stewart

Number Of Ingredients 11

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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)

Steps:

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.
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.