The crostini with cheese, bresaola, and olives are a delicious appetizer that is extremely quick to prepare: you need just a few ingredients to put it together in a few minutes. For my crostini with cheese, bresaola, and olives, I used a delicious herb cheese spread, but a plant-based cheese would also work great if you’re intolerant. I sliced the bresaola into thin strips and used some leftover grilled zucchini for decoration. A touch of fresh basil and you’re done! The aperitif or appetizer is served in no time!
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 3 slices rustic bread
- 2.1 oz bresaola
- 5.3 oz herbed cream cheese
- to taste Taggiasca olives
- to taste grilled zucchini (optional)
- 2 leaves fresh basil
Tools
- 1 Cutting Board
- 1 Knife
- 1 Cheese Spreader
- 1 Serving Platter
Steps
Divide the bread into 12 small slices. Slice the bresaola into strips and the olives into small rings. Chop the basil (preferably by hand). Spread the herbed cream cheese on the small bread slices. Top with the bresaola strips, olives, grilled zucchini (one round per slice), and fresh basil. Transfer to a serving platter and serve immediately.
Notes
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