Crostini always have their charm, don’t they? A real ace up the sleeve to make a happy hour special. I’m crazy about them and often prepare them even at times that have nothing to do with the aperitif: snacks, rustic dinners, Sunday brunches. I admit it… I love brunch! So today I propose some farmer’s style crostini that I absolutely loved. Delicious, delicious, delicious! Tasty, super flavorful, and, naturally, easy to make.
Other crostini (or crostoni) recipes that might interest you:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Farmer’s Style Crostini
- 8 slices rustic bread
- 9 oz cherry tomatoes
- Half clove garlic
- 1 pinch brown sugar
- chili pepper (quantity to taste)
- oregano
- 7 oz cream cheese (or robiola)
- smoked paprika
- 2 tbsps capers (salted or pickled)
- 1.4 oz Taggiasca olives
- Some leaves basil (for garnish)
- 1 oz Grana Padano, grated (or Parmesan)
- extra virgin olive oil
- salt
Tools
- 1 Pan
- 1 Small bowl
- Oven rack from the oven
Preparation of Farmer’s Style Crostini
Prepare the various ingredients as indicated in the recipe (cherry tomatoes, cream, and toasted bread slices) and assemble the crostini only at the time of serving. This is because they are good when they are crunchy but the cheese cream softens the bread if added too early. I assure you that once you have everything ready, it takes a moment to finish the dish.
Wash the cherry tomatoes and cut them in half.
Heat a drizzle of oil in a small pan and brown half a finely chopped garlic clove (or whole if you prefer) and a pinch of chili pepper before adding the cherry tomatoes.
Sauté them for a few moments on high heat, then season them with a pinch of salt and a pinch of brown sugar, and continue cooking for a few more minutes on lower heat, stirring occasionally. Your cherry tomatoes will be ready when they turn soft. The time may vary depending on their size. Finally, turn off the heat and season them with plenty of oregano.
In a small bowl, mix the fresh cheese with half a teaspoon of strong paprika, a pinch of salt, and a drizzle of oil.
Place the rustic bread slices on the oven rack, sprinkle them with grated cheese, and place under the grill until golden and crispy (it will take about 5/6 minutes).
Spread each slice with a bit of cheese cream and top with some cherry tomatoes, previously rinsed and dried capers, and some Taggiasca olives.
Then sprinkle everything with a pinch of oregano and garnish with a basil leaf.
Serve the farmer’s style crostini immediately to prevent them from losing their crunchiness. Enjoy! Paola
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