Italian Crostini Recipe: 3 Exciting Variations
Discover my Italian Crostini Recipe with 3 different & exquisite toppings. Impress your guests with these flavorful toasts topped with fresh ingredients.
Equipment
- 1 large frying pan or grill pan (to toast the bread)
Ingredients
- 4-5 Panini bread or other white & fine-textured bread
Crostino #1 - Tomatoes, Grapes & Parmigiano
- 500 g date or cherry tomatoes
- 500 g white grapes
- 2 tbsp olive oil
- 1 pinch salt & pepper
- 2-3 handful Parmesan flakes thin slices of Parmigiano Reggiano
Crostino #2 - Nectarines, Onions, Parsley & Alici
- 3 Nectarines
- 1 large White Onion
- 1 handful fresh flat-leaf parsley
- 150 g Alici marinated anchovy fillets
Crostino #3 - Mozzarella, Pesto Genovese & Pistachios
- 3-4 balls Mozzarella cheese or Buffalo Mozzarella
- 8 tbsp Homemade Pesto Genovese or storebought green Pesto
- 2-3 handful peeled Pistachios
Instructions
Toasting the Bread
- Cut the Panini into 1cm thick slices and toast them together with some olive oil in a large frying or grilling pan until golden and crispy.4-5 Panini bread
Crostino #1 - Tomato, Grapes & Parmesan
- Put a medium-large frying pan to medium heat and add a fair amout of olive oil. Cut the plum or cherry tomatoes in half and add them into the pan. Add a pinch of salt and fry for a few minutes.500 g date or cherry tomatoes, 2 tbsp olive oil
- Now add the white grapes. You can pinch them with the tip of a knife so they will burst more easily.500 g white grapes
- fry them together for about an hour until you'll get a creamy soft texture.
- Spread the tomato-grape mix onto the toasted crostini breads, add a pinch of salt and pepper and garnish with some parmesan flakes.2-3 handful Parmesan flakes
Crostino #2 - Nectarines, Onion, Parsley & Alici
- Stone the Nectarines and peel the Onions and cut them into 1-2cm thick slices. Fry them together in a medium frying pan together with some olive oil and a pinch of salt until golden and soft.3 Nectarines, 1 large White Onion
- Spread the Nectarine-Onion mixture onto the toasted Crostini. Now add a pinch of salt and pepper.
- Finely chop the flat leaf parsley and put ontop of the crostinis. Garnis each Crostini with 1-2 marinated anchovies.1 handful fresh flat-leaf parsley, 150 g Alici
Crostino #3 - Mozzarella Cheese, Pesto Genovese & Pistachios
- Distribute the Mozzarella or Buffalo Mozzarella balls onto the Crostini breads.3-4 balls Mozzarella cheese
- Now sprinkle some freshly (if possible homemade) green Pesto over the Crostinis. Add a pinch of salt and pepper.8 tbsp Homemade Pesto Genovese
- Finally chop the peeled Pistachios and put ontop of the Crostini breads.2-3 handful peeled Pistachios
