This week on “Jayni’s Kitchen,” the West Side Deli & Market presents “An Elegant Spring Party Menu.”

Host Jayni Carey, right, and Michael Levy, chef and owner of the deli, will prepare four dishes, including the recipe below.

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A new show airs at 6:30 p.m. Tuesday each week on Sunflower Broadband Channel 6 and repeats at 8:30 p.m. and 10:30 p.m. The show is also broadcast at 8:30 p.m. Wednesday-Friday, 9:30 a.m. Sunday and 8:30 p.m. Monday.

Marinated White Anchovy And Arugula Crostini

12 baguette slices, 1/4-inch thick

extra-virgin olive oil

1/4 cup Parmigiano-Reggiano cheese, grated

24 arugula leaves

2 tablespoons extra-virgin olive oil

salt and pepper, to taste

1/4 cup tapenade

24 white anchovies

black pepper, freshly ground

Brush baguette slices with olive oil. Sprinkle the grated cheese on top. Place on a baking sheet and toast under the oven broiler until golden.

Stack arugula leaves and slice into very thin strips. Place in a small bowl. Add 2 tablespoons olive oil and salt and pepper to taste. Toss to combine and set aside.

Spread the tapenade on the baguette slices. Arrange the arugula on top of baguette slices and top each with two white anchovies. Grind fresh black pepper on top.

Makes 12 crostini.