Fried Calamari Crostini - Bertolli

Ingredients

• 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. fresh parsley leaves (chopped)
• 1/2 tsp. salt
• 1 peel of lemon, (grated)
• 6 cloves garlic
• 5 Tbsp. fresh rosemary leaves
• 2 ounces anchovy fillets in oil, (chopped)
• 1 Tbsp. lemon juice
• 3 Tbsp. Bertolli® Organic Olive Oil Light Taste
• 1 cup Bertolli® Vineyard Marinara with Merlot 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)