Fried Calamari Crostini

Ingredients

• 3 cups vegetable oil
• 1/2 cup plain dry bread crumbs
• 1/2 cup all-purpose flour
• 1/2 tsp. cayenne pepper
• 3 Tbsp. finely chopped fresh parsley
• 1/2 tsp. salt
• Grated peel of 1 lemon
• 6 cloves garlic, chopped
• 5 Tbsp. finely chopped fresh rosemary
• 2 ounces anchovy fillets in oil, chopped
• 1 Tbsp. lemon juice
• 3 Tbsp. Bertolli® Classico™ Olive Oil
• 1 cup Bertolli® Vineyard Premium Collections Marinara with Burgundy Wine Sauce
• 2 Tbsp. heavy or whipping cream
• 1 cup buttermilk
• 1 lb. calamari (mix of tentacles and bodies cut into rings)
• 1/2 small ciabatta bread, cut into 1/2-inch-thick slices, toasted

Directions

1. Heat vegetable oil in 3-quart heavy bottom saucepot over medium-high heat.
2. Meanwhile, combine bread crumbs, flour, cayenne pepper, parsley, salt and lemon peel in medium bowl; set aside.
3. Process garlic, rosemary, anchovys, lemon juice and olive oil in blender or food processor until smooth; set aside.
4. Heat Sauce with cream in 2-quart saucepot over low heat.
5. Dip calamari in buttermilk, then bread crumb mixture. Fry calamari, in batches in hot oil, 2 minutes or until golden and crispy. Remove and drain on paper towels.
6. Evenly spread anchovy mixture on toast. Top with fried calamari, then drizzle with sauce mixture. Serve with remaining sauce mixture.