The crostini with robiola and bresaola are one of the many dishes I prepared for the New Year’s Eve appetizer.
A quick and tasty idea not only for the holiday season, but suitable for any occasion, the crostini with robiola and bresaola are excellent finger food for your dinners with friends and much more!
The crostini with robiola and bresaola with those red bows will bring a touch of creativity and color to your savory buffets.
If you want to organize an intimate dinner with friends without spending too much time in the kitchen, I suggest some tasty ideas for bruschettas and crostini.
- Portions: 4
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 slices of baguette
- 4 slices of bresaola
- 4 pitted green olives
- 3.5 oz of robiola
Tools
- Electric griddle
Steps
Cut the baguette slices to a thickness of about 3/4 inch and place them on the electric griddle to toast.
If you don’t have a griddle, you can toast the slices in the toaster.
Let the slices cool and then spread a layer of robiola on top.
Gather the bresaola slice to form a bow and secure it with the olive after scoring it.
Place the crostini on a serving platter and serve.
The crostini with robiola and bresaola are a simple idea, a true delight with a creamy and delicate taste.
