CookEat Recipe
Sweet-and-Sour Caper Crostini
Small bread slices with a sweet-sour topping of capers, currants, pine nuts, candied peel and finely diced prosciutto.
Method
Steps
Step 1
Gather the ingredients: 50 g vinegar-pickled capers, drained; 50 g white sugar; 30 g dried currants, with any stems removed; 20 g pine nuts; 20 g candied citrus peel, such as citron, finely diced; 30 g prosciutto, very finely diced; 1 heaped teaspoon plain flour; About 75 ml water; 1 teaspoon wine vinegar to start, with more to taste; 200 g fine white bread, sliced thinly; About 2 tablespoons olive oil if frying the bread.
Step 2
Chop the drained capers coarsely. Rinse the currants and remove any stems. Cut each pine nut across into about three pieces. Dice the prosciutto and candied peel very small.
Step 3
Put the heaped teaspoon of flour and two teaspoons taken from the measured 50 g sugar in a small pan. Heat gently, stirring, until the mixture becomes brown without burning.
Step 4
Mix the water with the starting teaspoon of vinegar. Remove the pan briefly from the heat and add this liquid carefully, avoiding hot splashes. Return to a simmer and stir until the caramel and flour lumps dissolve.
Step 5
Add the capers, currants, pine nuts, peel, prosciutto and all the remaining measured sugar together. Simmer for about 10 minutes, stirring. Taste only once hot and cooked, then adjust the vinegar a few drops at a time for a balanced sweet-sour flavour.
Step 6
Lightly toast the thin bread slices, or fry them briefly in the olive oil and drain. Spread the topping over the bread while the mixture is still warm. Serve warm or cool; if serving later, cool promptly and refrigerate rather than leaving the prosciutto topping at room temperature for hours.
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