Cured meat crostini

Cured meat crostini

By
From
Little Italy
Makes
20
Photographer
Jacqui Melville

I absolutely adore Italian cured meats and have picked three of my favourites for these crostini, though you can put whatever you like on these to make the recipe your own. Feel free to use basil pesto or sundried tomato pesto instead of tapenade, if you like.

Ingredients

Quantity Ingredient
20 x 1 cm-thick slices ciabatta
extra-virgin olive oil
150g tapenade
5 slices mortadella, each cut into quarters
10 slices prosciutto, halved
20 thin slices salami
10 cherry tomatoes, halved
20 large caper berries

Method

  1. Brush the ciabatta with olive oil on both sides and place on a hot griddle for around 30 seconds on each side until light charred marks appear.
  2. Spread each crostini with tapenade.
  3. Arrange a piece each of mortadella, prosciutto and salami on each crostini. Add a half cherry tomato and a caper berry to each, then serve.
Tags:
Little
Italy
Italian
European
Mediterranean
snacks
bites
small
party
entertaining
tapas
entrees
cocktail
party
canape
canapé
appetiser
appetizer
mezze
meze
sharing
finger
food
bar
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again