Crostini Creations

You can’t really beat things on toast. So simple, and so adaptable. Spending weekends with our Nonna when we were little always meant one of two things; spaghetti bolognese, or ‘toast toppers’ – a term she used to refer to anything on toast. Whilst trying to get her head around British tinned food, this sometimes meant we were met with a trusty plate of beans on toast, but sometimes we were luckier.

A key part of any Italian spread, crostini is the classier, more exciting version of this worldwide comfort food.

If you’re playing host, getting carried away with crostini variations is a very clever way to impress. It doesn’t take much work, but the finished result is both pretty and delicious.

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We aren’t going to lie, we didn’t make the bread – we didn’t have time for that this week! But we did throw together some of our favourite topping combinations.

Tomato, Mozzarella and Prosciutto

The classic combination. Lightly toast your ciabatta bread – in a hot griddle pan or under the grill works best. Drizzle with some good quality extra virgin olive oil. Thinly slice plum tomatoes and mozzarella, stack up on your toasted bread. Pop under the grill for a minute or two until the mozzarella has melted. Plate up, add a basil leaf or two and curl on some prosciutto. Finito!

Tomato and Garlic

Really easy, but so delicious. Crush a couple of garlic cloves and add to a shallow pan with a  few glugs of extra virgin olive oil. Add in a handful of sliced tomatoes and heat gently. Pile on top of your toasted bread and enjoy.

Goats Cheese and Fig

Figs are possibly the prettiest fruit. The sweetness paired with the creaminess of the goats cheese is a pretty perfect combo. Add thin slices of both to your toasted bread and slide under the grill for a minute or two. Drizzle with balsamic glaze and a sprinkle of black pepper.

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Buon Appetito!

G & D x

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