The Crostini with Romano Beans and Mozzarella are definitely a summer dish, fresh and especially delicious. I like them cold, but they are surely excellent warm as well. Usually, given the heat of the season, I prepare this dish the night before: I clean the beans, cook them with cherry tomatoes, and once cooled, store them in the fridge, ready to be enjoyed the next day, as a main dish for lunch. Additionally, I always add some hand-torn basil because it releases more aroma and flavor this way.
They are also ideal for a buffet or an informal dinner with friends. And as always, you can personalize them with whatever you have in the fridge.
I hope I’ve given you a tasty idea for your appetizers or aperitifs. As always, if you try them, let me know what you think in the comments or tag me on social media. I always love seeing your creations.
Until the next recipe,
Anna – lappetitovienmangiando
If you like crostini or bruschetta, here are some links to give you more ideas:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 9 oz Romano beans
- 1 clove garlic
- 5 oz red cherry tomatoes
- 2 tbsp extra virgin olive oil
- 4.5 oz mozzarella
- to taste salt and pepper
- 4 slices bread not too big (better if rustic or Tuscan type)
Tools
- 1 Skillet
- 1 Tray
Preparation
Remove only the stem from the beans, divide them in half or thirds depending on their size, and put them in a bowl full of water as you clean them. Then, rinse them under running water and let them drain but not completely (they should remain moist). Also, wash the cherry tomatoes, dry them, and cut them into quarters.
In a saucepan or a high-sided skillet, sauté the garlic in the extra virgin olive oil, add the beans and cherry tomatoes right after. After seasoning with salt, mix well, cover 3/4 with a lid, and cook for about 30-40 minutes. It all depends on your taste: crunchy or soft. Stir occasionally for even cooking.
Meanwhile, slice the bread and toast it for a few minutes, in the oven or in a skillet. While the bread and beans cool, cut the mozzarella into pieces and let them drain. Arrange the toasted bread on a cutting board and put the right amount of beans on each slice, followed by the mozzarella and a sprinkle of freshly ground black pepper, if possible.
Serve our Crostini with Romano Beans and Mozzarella immediately, maybe adding some fresh basil torn by hand.
Tips, Variations, and Storage
You can prepare the ingredients for Crostini with Romano Beans and Mozzarella a day in advance so that assembling them won’t take much time.
If there are leftovers, you can store them in the refrigerator, covered with plastic wrap, but not for more than one day, as the bread will become too soft.
For those who are lactose intolerant, you could use lactose-free mozzarella, and for vegans, a plant-based cheese… either way, this is a delicious and fresh recipe.
For those who are lactose intolerant, you could use lactose-free mozzarella, and for vegans, a plant-based cheese… either way, this is a delicious and fresh recipe.
For those who are lactose intolerant, you could use lactose-free mozzarella, and for vegans, a plant-based cheese… either way, this is a delicious and fresh recipe.
