Bruschetta and antipasti crostini

Step 1/6

• ½ baguette
• 2½ tbsp olive oil

• pastry brush
• baking tray
• oven
• baking paper
• cutting board
• knife

Preheat the oven to 180°C/ 355°F. Cut baguette into slices and place on a baking tray with baking paper. Brush the slices with olive oil and bake in the preheated oven for approx. 10 – 12 min.

Step 2/6

• ½ clove garlic
• 1 shallots
• 6 g basil leaves
• 1 tomatoes

• cutting board
• knife

For the bruschetta style crostini, finely dice garlic and shallots and cut basil leaves into thin strips. Next, quarter tomatoes, remove the cores and dice them.

Step 3/6

• 1 tbsp olive oil
• ½ tbsp balsamic vinegar
• 1 tsp sugar
• salt
• pepper

• small bowl

Mix the garlic, shallots, basil and tomatoes, seasoning with olive oil, balsamic vinegar, sugar, and salt and pepper. Spread on a third of the baked baguette slices.

Step 4/6

• 10 g pine nuts

• small frying pan

For the goat cheese crostini, first roast pine nuts in a frying pan until golden.

Step 5/6

• 50 g goat cheese
• 10 g honey

• small bowl

Mix the goat cheese with honey and roasted pine nuts, season with salt and pepper. Spread the mixture on an additional third of the baguette slices.

Step 6/6

• 50 g Parma ham
• 15 g arugula
• 7½ g Parmesan

• peeler

For the Parma ham crostini, first lay the arugula, then the Parma ham on the remaining baguette slices. Sprinkle thin Parmesan shavings over the slices. Serve a variation of all crostini.

Enjoy your meal!