POTATO CROSTINI WITH PROVOLONE AND SPECK, easy and quick, delicious bruschetta without bread, great recipe for dinner or appetizer.
How good are potato crostini with provolone and speck? Try them; they are very soft and tasty, perfect for a fancy dinner either as a main course accompanied by vegetables or as an appetizer.
The recipe to prepare potato crostini with provolone and speck is really easy; you boil the potatoes and season them with speck and provolone after coating them in breadcrumbs, obviously you can first cook the potatoes in a pan for a crunchier crust.
Follow me in the kitchen, today we have potato crostini with provolone and speck.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 large potato
- 2 slices speck
- 2.1 oz provolone
- breadcrumbs
Steps
Boil the potato or more small potatoes, as you prefer.
Let it cool, peel it and cut it into thick slices of 0.4 inches.
Dust them with breadcrumbs and a drizzle of oil then top with sliced provolone and speck.
Add a drizzle of extra virgin olive oil and cook in a pan with a lid or in the oven or air fryer for a few minutes, just long enough to melt the cheese.
Bon appetit
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POTATO CROSTINI WITH PROVOLONE AND SPECK
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FAQ (Questions and Answers) POTATO CROSTINI WITH PROVOLONE AND SPECK
Can I prepare potato crostini with provolone and speck in advance?
Certainly! You can prepare them in advance and reheat them either in the oven or in a pan.
How can I vary the recipe?
You can add mushrooms, eggplants, peppers, any seasonal vegetable.
Can I replace the speck?
Yes, certainly! You can replace it with cooked ham, mortadella, or slices of salami.
