Meanwhile, in a small skillet, heat 1 tablespoon of the butter. Add the bread crumbs and toast, stirring frequently, until golden, about 2 minutes. Transfer to a plate. Melt the remaining 2 tablespoons of the butter in the same skillet. Add the onion and garlic and cook over moderately low heat, stirring occasionally, until softened, about 5 minutes. Add the wine. Stir in the currant paste and transfer to a bowl.