2 Tbsp. sweet white wine (such as Riesling or Sauterne)
1 Tbsp. golden rum
2 1/2 cups Bertolli® Extra Light™ Tasting Olive Oil
In medium bowl, combine flour and superfine sugar. With pastry blender or two knives, cut in butter until mixture is size of coarse crumbs. With spoon, mix in egg, wine and rum. Knead to form a stiff dough. On lightly floured board, knead dough until smooth and elastic, about 1 minute. Flatten dough into a disk, wrap in plastic wrap and let stand at room temperature for at least 15 minutes. On lightly floured board, roll dough into a very thin rectangle. With fluted cutting wheel, cut dough into 1 x 2-1/4-inch strips; pinch the centers of each strip to form bows. Place on waxed paper and let dry 10 minutes. In 10-inch skillet, heat Olive Oil over medium-high heat to 375° and fry crostini in small batches, turning once, until golden, about 45 seconds; drain on paper towels. Cool completely. To serve, sprinkle with confectioners sugar and drizzle, if desired, with honey. Store in airtight container.