Ingredients
An elevated take on traditional Crostini al Prosciutto, this Mix de Crostini pairs savory prosciutto with a fresh, flavourful vegetable crostino, offering a perfect balance of rich and vibrant bite.
Serve
- 4-8 slices of sourdough bread
- 4 slices of Parma ham
- 3 mozzarella balls
- 100g butter
- 3 fillets of anchovies in oil
- 1 carrot
- 1 bell pepper
- 1 aubergine
- Extra virgin olive oil
- Salt & pepper
- Basil leaves
Method
- For the classic "Parma ham Crostino": putfour slices of bread on a baking tray, slice half of the mozzarella and put it on top of each slice of bread to cover fully.
- Put the tray into the pre-heated oven under the grill and let it bake until the mozzarella is fully melted. In the meantime, put the butter and the anchovies in a small pot at medium heat and stir with a spoon until the anchovies are fully melted.
- When the bread is ready put it in the plate and cover with the Parma ham, then pour all over each slice of bread the butter & anchovie sauce.
- For the twist "Veggie Crostino": pour EVO into a hot pan and then add the diced veggies into it, season with salt and pepper as per taste. Pan fried for few minutes at high heat.
- Then put the four slices of bread on a baking tray, slice the other half of the mozzarella and put it on top of each slice of bread to cover fully.
- Put the tray in the pre-heated oven under the grill and let it bake until the mozzarella is fully melted. When ready put it in the plate and pour the veggies on top of each slice to cover fully.
- Decorate with basil leaves and your Crostini are ready. Buon Appetito!
