A unique combination and different from the usual, these Ginger and Toma Cheese Crostini are something you cannot miss! You have to try these crostini because they are a true explosion of taste and flavor!
I chose Piedmontese toma, but you can use another soft cheese of your choice, although I must say that, in my opinion, toma suits it perfectly. The Piedmontese Toma is an Italian cheese of the toma type, with protected designation of origin (D.O.P.), produced in Piedmont among valleys and mountains.
I discovered Fabbri Ginger thanks to the Gifted Pack I received in August, and since then, dish after dish, I fell in love with it! I prepared the Candied Ginger and Chocolate Chip Plumcake and then a breakfast with colorful and tasty autumn fruit and ginger.
I invite you to purchase a jar of Fabbri Candied Ginger through Amazon’s app store so that you can try and enjoy it with my recipes! You can purchase it by clicking here! For each recipe already created, I’ll leave the links below so you can read and save them.
I also leave you two recipes made with the mint syrup from the Fabbri 1905 Family. You can purchase the syrup directly from their online store using the 20% discount code by entering FABBRIRICETTEDIBEA20 before payment. A little financial help to support you in your purchases.
Before moving on to the recipe, I want to thank you for being with me every day, for the time you dedicate to my recipes. Over the years, the Facebook fan page, the Instagram profile, and all other social profiles linked to the Le Ricette di Bea blog are continually growing, and this is thanks to you! I look forward to seeing you every morning in the group and on the Facebook fan page of Le Ricette di Bea with the Recipe of the Day to wish you a good morning!
Now, let’s move on to the recipe for the Crostini with candied ginger and toma cheese that I assure you will surprise you as it did with my friends who tasted and enjoyed this recipe!
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 193.87 (Kcal)
- Carbohydrates 24.43 (g) of which sugars 6.18 (g)
- Proteins 7.94 (g)
- Fat 7.28 (g) of which saturated 3.99 (g)of which unsaturated 0.82 (g)
- Fibers 1.29 (g)
- Sodium 350.18 (mg)
Indicative values for a portion of 62 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Ginger and Cheese Crostini
- 8 slices bread (in my case stone-ground)
- 5.3 oz Piedmontese toma (or another soft cheese)
- 1.8 oz candied ginger
As you can see, shopping list is short: only three ingredients are needed to prepare this recipe! A recipe, as I said, easy, quick, economical, and super tasty.
Perfect to start a dinner, to serve as an appetizer, or to enjoy during an aperitif with friends or guests we will welcome at home in the coming months.
Tools for the Ginger Crostini Recipe
- 1 Small bowl
- 1 Baking tray
- 1 Parchment paper
- 1 Oven
- 1 Spoon
- 1 Knife
- 1 Fork
Steps for Ginger and Toma Crostini Recipe
Let’s start the recipe for crostini with candied ginger and Piedmontese toma by cutting the bread into slices not too thin. Then place the slices on a baking tray where we have placed a sheet of parchment paper. Preheat the oven in static mode to 350-375°F maximum.
Then cut the Piedmontese toma cheese with a knife and cut into many slices not too thin. Then arrange the cheese slices on the bread. As you can see in the video recipe, I placed three cheese slices on each slice of bread.
With a teaspoon, take some preservation syrup from the ginger and some candied ginger cubes, pouring them into a small bowl. Moisten the cheese with the bread with only the syrup and bake for about 10 minutes.
Meanwhile, cut the candied ginger into smaller pieces using a knife and a fork. Set aside.
After 10 minutes, change the mode from static to grill to create a nice golden crust on both the bread and the cheese. After this second cooking time, we can finally plate the crostini and finish with the candied ginger decoration.
With a teaspoon, place the Fabbri candied ginger on the slices of bread and cheese and serve the crostini hot and cheesy to our family or guests.
I wish you bon appetite and remind you that I await you every day here in my blog and on social profiles with many recipes and content always live from my kitchen.
Tips and Variations:
As mentioned in the preface, you can substitute the Piedmontese toma cheese with another cheese to your taste and liking. You can also add pepper or other herbs to this recipe, maybe oregano or chives if you like them.
As a tip, I advise you not to keep the oven at a too high temperature, instead lower it and prolong the cooking time of the crostini with cheese. This is because the bread will burn instead of becoming nicely crispy and crumbly. And the taste of the cheese will be bitter instead of melty and delicious as the Piedmontese toma should be.
