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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.
Prep Time: 15 minutes
Cook Time: 30 minutes
Resting Time: 10 minutes
Total Time: 55 minutes
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
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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.
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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.
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Once the sauce has thickened, mix in the finely grated Parmigiano Reggiano and set the mixture aside to cool.
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Slice the cheese and the bread into pieces of the same size. This will help make the crumb coating process easier.
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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.
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Dip each bread slice into the lightly beaten egg whites.
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Coat them thoroughly with the flour and breadcrumb mixture.
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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.