Crostini

Crispy Crostini topped with rich meat sauce and melted cheese create a satisfying snack or appetiser, perfect for casual get-togethers or weeknight meals.

These crostini are made with thick slices of bread, topped with a rich meat sauce, a layer of cheese, and coated in breadcrumbs before being fried to golden perfection. The combination of crispy bread, melting cheese, and savoury sauce makes for an irresistible treat.

I made these crostini as part of my Sicilian Street Food New Year’s Eve Party for this month’s Foodbuzz 24×24 event. Since they share the same cheese as my Spiedini, I often prepare both dishes together. Enjoy!

Key Ingredients for Crostini

Beef and Pork Mince

Beef adds a deep, savoury flavour to the sauce, while pork contributes a mild sweetness. The combination creates a rich and balanced filling.

Primosale Cheese

Primosale is a soft, mild cheese that melts easily. It creates a creamy texture when melted over the crostini, enhancing the dish’s flavour.

Tomato Concentrate

The tomato concentrate intensifies the flavour of the sauce. It adds depth and richness without overpowering the other ingredients.

Parmigiano Reggiano

This sharp, nutty cheese adds savoury depth to the meat sauce. It also helps to bind the filling and enhances the authenticity of the dish.

Find the complete list with measurements in the recipe card below.

How to Make Crostini

Step 1: Heat the olive oil in a pot and sauté the diced onion until softened. Add the beef and pork mince, browning them well and breaking up any lumps with a wooden spoon.

Step 2: Pour in the white wine and allow the alcohol to evaporate. Stir in the salt, pepper, bay leaves, cloves, tomato concentrate, and ½ glass of water. Cook for about 30 minutes, or until the sauce thickens.

Step 3: Once the sauce has thickened, mix in the finely grated Parmigiano Reggiano and set the mixture aside to cool.

Step 4: Slice the cheese and the bread into pieces of the same size. This will help make the crumb coating process easier.

Step 5: Spread a generous tablespoon of the meat sauce onto each slice of bread, then top with a slice of cheese. Repeat for all the slices.

Step 6: Dip each bread slice into the lightly beaten egg whites.

Step 7: Coat them thoroughly with the flour and breadcrumb mixture.

Step 8: Heat vegetable oil in a pan and shallow fry the bread slices, cheese-side down first to prevent the cheese from melting completely. Once golden, remove and serve hot.

Extra Help from the Kitchen

Fry in Batches – Fry the crostini in small batches to avoid overcrowding the pan. This helps each piece fry evenly and stay crispy without becoming soggy.

Use Room Temperature Meat Sauce – Allow the meat sauce to cool to room temperature before spreading it on the bread. This prevents the bread from absorbing too much moisture and becoming soft.

Coat Evenly – When coating the crostini with egg whites, flour, and breadcrumbs, make sure each piece is evenly coated to ensure a crispy, uniform texture when frying.

Test the Oil Temperature – Before frying, test the oil by dropping a small piece of bread into it. If it sizzles immediately, the oil is ready. If not, it may cause the bread to absorb too much oil.

Variations and Twists

Spicy Crostini – Add a pinch of red pepper flakes to the meat sauce for a spicy kick that complements the richness of the cheese and sauce.

Vegetarian Crostini – Replace the meat with sautéed mushrooms or a mix of seasonal vegetables to create a meat-free alternative with great texture.

Extra Cheese Crostini – Use a combination of mozzarella, provolone, or a stronger cheese like fontina for a different melt and added creaminess.

Herb-Infused Crostini – Add fresh herbs like basil or thyme to the meat sauce for extra fragrance and depth of flavour.

Baked Crostini – Skip the frying and bake the assembled crostini in the oven at 180°C – 350°F for about 10-15 minutes until golden and crisp. This method avoids the oil.

Storage and Shelf Life

Store leftover Homemade Crostini with Meat Sauce in an airtight container at room temperature for up to 2 days. The meat sauce can be refrigerated for up to 3 days or frozen for up to 3 months. If freezing, let the sauce cool completely before transferring it to an airtight container or freezer bag.

To reheat, thaw the sauce in the fridge overnight and warm gently on the stovetop. For the crostini, reheat in the oven at 180°C – 350°F for 5 minutes to restore their crispiness.

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Crostini Recipe

Crispy Crostini topped with rich meat sauce and melted cheese create a satisfying snack or appetiser, perfect for casual get-togethers or weeknight meals.

Course: Appetiser

Cuisine: Italian

Prep Time: 15 minutes

Cook Time: 30 minutes

Resting Time: 10 minutes

Total Time: 55 minutes

Author: Recipe Adapted from Ricette di Sicilia

Ingredients

For Meat sauce

• 200 g – 7 oz. beef mince
• 200 g – 7 oz. pork mince
• 1 onion – diced
• 100 g – 3.5 oz. tomato concentrate
• 50 g – 1.75 oz. Parmigiano Reggiano – finely grated
• 2 bay leaves
• 2 cloves
• 2 tbsp extra virgin olive oil
• ½ glass white wine
• Salt and pepper

For Assembling Crostini

• 1 large loaf of stale bread* – sliced into 1 cm – ½ inch thick slices
• Primosale cheese – sliced into 0.5 cm – ¼ inch thick slices
• Egg whites – lightly beaten
• Flour and breadcrumbs – mixed in equal proportions
• Salt

Instructions

1. Heat the olive oil in a pot and sauté the diced onion until softened. Add the beef and pork mince, browning them well and breaking up any lumps with a wooden spoon.
2. Pour in the white wine and allow the alcohol to evaporate. Stir in the salt, pepper, bay leaves, cloves, tomato concentrate, and ½ glass of water. Cook for about 30 minutes, or until the sauce thickens.
3. Once the sauce has thickened, mix in the finely grated Parmigiano Reggiano and set the mixture aside to cool.
4. Slice the cheese and the bread into pieces of the same size. This will help make the crumb coating process easier.
5. Spread a generous tablespoon of the meat sauce onto each slice of bread, then top with a slice of cheese. Repeat for all the slices.
6. Dip each bread slice into the lightly beaten egg whites.
7. Coat them thoroughly with the flour and breadcrumb mixture.
8. Heat vegetable oil in a pan and shallow fry the bread slices, cheese-side down first to prevent the cheese from melting completely. Once golden, remove and serve hot.

Recipe Notes

*The bread should be compact, with a firm texture and no large holes. It must be bought in advance and left to dry for a couple of days before making the crostini.

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