Home Cuisine Landscape and nature Architecture and art Sport Accommodation Visiting Gadget Learning Arts and Crafts The way we were Organized tours Home Cucina Paesaggio e natura Arti e Mestieri Sport Accoglienza Visitare Gadget A scuola di... Architettura e arte Come eravamo Tour organizzati
Visita il Mugello, culla dei Medici, a due passi da Firenze e le bellezze toscane

Recipes of Pamela Sheldon Johns



Three Types of Crostini

Crostini are delicious little savory toasts with toppings, designed to stimulate the appetite. Here are three different spreads that can be made ahead to top toasts at the last moment.

Prosciutto PurĪ¹e
3 ounces prosciutto di Parma
1 tablespoon extra-virgin olive oil
6 oil-cured black olives, halved and pitted

Chopped Bresaola
3 ounces bresaola, finely chopped
1 tablespoon extra-virgin olive oil
1 small Red Delicious apple, finely diced

Julienned Salame
1 small red bell pepper, roasted, peeled, and cut into julienne
3 ounces spicy salame, cut into julienne

9 slices country-style bread,
lightly toasted and halved

To make the prosciutto topping: In a food processor, combine the prosciutto and olive oil. Process until smooth. Stir in the olives by hand.

To make the bresaola topping: In a bowl, combine all the ingredients and stir well.

To make the salame topping: In a bowl, combine the bell pepper and salame and stir well.

Spread or spoon a small amount of each topping onto 6 half- slices of the toasted bread. Arrange on a platter and serve at once.
Serves 6

Picture by Joyce Dudkerk-Pool


return to top of page
  Terra di Toscana

© All rights reserved Polimedia di Laura Fumoni
Via Landucci 39 - 50136 - Firenze - P.IVA 06790950486 - REA C.C.I.A.A. FIRENZE N. 656544
Press registration n. 5528 10/11/2006 - Editor Polimedia

  Advertising | About us | Contacts | Site search | Copyright | Privacy | Cookie policy