Thinly slice the baguette and toast in the oven for 8-10 min.
Put a small slice of the brasaola on the crostini.
Make quennels with 2 tea spoons and to the sliced meat.
Garnish with some toasted pine nuts and a side of anchovy.
«You can change up any of the ingredients with things like pesto, tapenade or other meats.»