Today, crostini two ways: first, freshly shucked oysters and smoked bacon (aka Devils on Horseback) and second, the perfect 6 1/2 minute soft-boiled egg topped with freshly cured anchovies from Santoña (the anchovy capital of Spain).  Both versions feature grilled whole-wheat sourdough bread (that I brushed with the drippings from the bacon).  I could eat … Continue Reading