Ingredients

• 2 ounces extra virgin olive oil
• 1-ounce pignoli (pine nuts)
• 1 1/2 tablespoons sugar
• 2 tablespoons red wine vinegar
• 1 garlic clove
• Pinch cinnamon
• 10 sprigs parsley
• 1 large green chile pepper, stem and end removed
• 1 orange, juiced
• 1/2 lemon, juiced
• 2 ounces bottarga (pressed tuna roe)
• 8 anchovy fillets
• 1/2 cup fresh bread crumbs
• 12 pieces toasted baguette, or toast points

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Instructions

1. Combine all the ingredients except the bread crumbs and toasted bread in the bowl of a food processor. Pulse on and off until smooth. Add bread crumbs little by little until you obtain a spreadable mixture. Keep in mind that the mixture will become thicker as the bread crumbs absorb moisture. Spread on toast and serve at once.;