Duo of crostini

Discover this great classic of the Italian aperitif in a vegetarian version (with sun vegetables and mozzarella) and another with Italian San Daniele ham.

For 8 pers. Preparation: 20 min Cooking: 5 min.

For the vegetarian:

4 focaccia breads

1 handful of arugula

50 g artichoke cream

8 candied tomatoes

8 candied baby onions

1 eggplant

some green olives

1 buffalo mozzarella

olive oil


For the San Daniele:

1 pot tomato sauce (Polli)

2 large slices of San Daniele ham

1/2 scarmorza, sliced



Cut the eggplant into 1/2 cm slices lengthwise. Put them on a dish, sprinkle with olive oil and sprinkle with oregano. Place them in the oven in the grill position, 3 min on each side.

Then put the red pepper under the broiler and grill it on both sides. Peel and remove the skin, seed and cut it into strips.

Spread 2 focaccia with the artichoke cream and arrange the vegetables on top. Cut the mozzarella into thick slices and place them on top.

Sprinkle with olive oil, sprinkle with oregano, add a few olives and place the crostini in the oven for 5 minutes, in the grill position. Serve them hot, cut into 4 triangles, with a few arugula leaves.

By Fabienne Haberthur and Flora Mikula

Read also :

- Beef tartare, coffee vinaigrette

- Fajitas with beef and peppers

- Roast beef and eggplant with pesto

Tomato Bruschetta and Pea & Parmsan Crostini (July 2020)

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