The fontina, apple, and speck crostini are a tasty and clever appetizer to prepare in just a few minutes, a simple idea that will allow you to serve delightful snacks. With the fontina, apple, and speck crostini, you’ll have that sweet and salty contrast that even the most demanding palates will love. If you add a nice glass of white wine, you’re all set for an aperitif! I prepared these fontina, apple, and speck crostini last minute for some friends and just used what I had at home, so the bread is just everyday bread simply sliced, but if you’re planning a dinner and want to make them prettier, use baguettes. If you prefer them more rustic, do as I did!
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: Autumn
Ingredients
- 1 baguette (or sliced bread)
- 5.3 oz fontina
- 5.3 oz sliced speck
- 1 apple
- to taste maple syrup
Tools
- 1 Cutting Board
- 1 Bread Knife
- 1 Kitchen Knife
- 1 Parchment Paper Reusable
Steps
Slice the bread and place the slices on a baking sheet lined with reusable parchment paper. Add slices of fontina to each crostini and bake in a preheated oven at 356°F for about 8 minutes or until the cheese is melted. Meanwhile, wash, peel, and slice the apple (if you’re sure you have an untreated apple, leave the skin on). When the crostini in the oven are ready, top with a slice of speck, apple slices, and finish with maple syrup which you can’t see in the photo, but I assure you, it’s there! There’s also the bottle on the set to the left. Trust me, it’s there! I don’t know why it’s not visible in the photo. If you like, you can also add a few arugula leaves.
Notes
Recipe source “Fior Fiore in cucina” February 2023.
