Trio of Crostini
A quick and easy selection of crostini. Ideal for entertaining, these generously topped crostini take no time at all to prepare and are tasty and delicious.
Ingredients
For the crostini base:
1 rustic loaf
Napolina Extra Virgin Olive Oil
1 garlic clove
Pesto
Tomato & Mozzarella Cheese:
2 large ripe tomatoes
½ jar of Napolina Green Pesto
Napolina Extra Virgin Olive Oil
Small handful fresh basil leaves, torn
125g Mozzarella cheese
Salt
Black pepper
Cannellini Bean, Prosciutto & Wild Rocket:
100g Napolina Cannellini Beans
Napolina Extra Virgin Olive Oil
2 slices of Prosciutto
100g wild rocket
Salt
Black pepper
Mozzarella & Italian Salami:
125g Mozzarella cheese
4 tablespoons of Napolina Tomato & Herb Pizza Topping
200g Italian salami
Salt
Black pepper
Method
Preheat the oven to 190°c / 170°c Fan / Gas Mark 5. Cut a rustic loaf into slices about 2cm / 1 inch thick. Brush with extra virgin olive oil and place on a large baking tray, bake for 7-8 minutes until just crisp.
For the pesto, tomato and Mozzarella variation:
Roughly chop 2 large tomatoes and place in a small bowl. Drizzle with a little extra virgin olive oil , season with salt and pepper to taste. Add some torn basil leaves and toss everything together. Remove the crostini from the oven. Cut a garlic clove in half and rub the cut edge all over their tops.
For the cannellini bean, prosciutto and wild rocket variation:
Drizzle some extra virgin olive oil over 100g drained cannellini beans and season with salt and pepper. Roughly mash with a fork. Spread over rocket leaves and top with torn Prosciutto.
For the Mozzarella and Italian salami variation:
Slice 200g of salami and 125g of Mozzarella cheese thinly. Spread the crostini with 4 tablespoons of pizza topping sauce and place the Mozzarella on top along with the salami. Spread 8 more of the crostini with half a jar of green pesto, the tomato mixture and 125g of slice Mozzarella cheese. Top with torn basil leaves to finish.
Arrange the crostini on a large serving dish and serve.
