Fried Calamari Crostini Recipe serves: 4
Prep Time 20 Minutes
Cook Time 25 Minutes

Fried Calamari Crostini


  • 3 cups vegetable oil
  • 1/2 cup plain dry bread crumbs
  • 1/2 cup all-purpose flour
  • 1/2 tsp. ground red pepper
  • 3 Tbsp. chopped fresh parsley leaves
  • 1/2 tsp. salt
  • Grated peel of 1 lemon
  • 6 cloves garlic
  • 5 Tbsp. 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 cream
  • 1 cup buttermilk
  • 1 lb. fresh or frozen calamari, cut into rings
  • 1/2 small loaf ciabatta bread, cut into 1/2-inch-thick slices, toasted


  1. Heat vegetable oil in 3-quart heavy bottom saucepot over medium-high heat.
  2. Meanwhile, combine bread crumbs, flour, cayenne peppers, 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.

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