Crostini 4 Ways

Crostini salsiccia e stracchino cream cheese

Ingredients:

-       2 pork sausages

-       50 gr crescenza or stracchino cream cheese

-       White bread for toasts (baguette or white Tuscan bread without salt)

Method:

Mix the sausage the cheese. Put it on top of the toast bread. Bake in the oven at 180 C for 10 min till it makes golden color on top.

Crostini with chicken liver patè

Ingredients:

-       500 gr chicken livers

-       1 onions (medium size)

-       1 carrot

-       1 piece of celery

-       50 gr capers under salt (soak before to use)

-       30 gr anchovies under salt

-       50 ml extra virgin olive oil from The Mighty Olive

-       Salt, black pepper

-       50 ml dessert wine (Vin Santo or similar) to remove the bitter taste

-       White bread for toasts (baguette or white Tuscan bread without salt)

Method:

Wash chicken livers with plenty of water. Chop onions, carrot, celery, capers and anchovies with a food processor and fry it with extra virgin olive oil in a pot for 5 – 10 min. Blend chicken liver in a food processor, add to the vegetables, steer it and cook for 10 min with open cover, add salt, pepper. Serve hot on top of toast white bread.

Crostini with tomato sauce

Ingredients:

-       200 gr cherry tomatoes

-       2 clove of chopped garlic

-       50 ml extra virgin olive oil from The Mighty Olive

-       Parsley

-       Chili pepper

-       Salt

Method:

Cut cherry tomatoes in 4 pieces, fry garlic till golden color with extra virgin olive oil, add tomatoes, chilly, parsley, salt and cook for 5 min. Serve with white toast bread.

Crostini with mushrooms.

The same procedure of crostini with tomato sauce, change tomatoes with mushrooms.