Crostini Recipe

Ingredients

• 200 g (7 oz)beef mince
• 200 g (7 oz)pork mince
• 1onion, diced
• 100 g (3.5 oz)tomato concentrate
• 50 g (1.75 oz)Parmigiano Reggiano, finely grated
• 2bay leaves
• 2cloves
• 2 tbspextra virgin olive oil
• 1/2 glasswhite wine
• to tastesalt and pepper
• 1 large loafstale bread, sliced 1 cm (1/2 inch) thick
• to tastePrimosale cheese, sliced 0.5 cm (1/4 inch) thick
• to tasteegg whites, lightly beaten
• to tasteflour and breadcrumbs, mixed in equal proportions
• to tastesalt

Instructions

1. 1

   Brown the meat

   Heat the olive oil in a pot and cook the diced onion until softened. Add the beef and pork mince, brown thoroughly and break up any lumps with a wooden spoon.

2. 2

   Simmer the sauce

   Pour in the white wine and let the alcohol evaporate. Add salt, pepper, bay leaves, cloves, tomato concentrate and 1/2 glass of water. Cook for about 30 minutes, until the sauce has thickened.

3. 3

   Cool the sauce

   Stir the finely grated Parmigiano Reggiano into the thickened sauce, then set it aside to cool.

4. 4

   Prepare the slices

   Cut the cheese and bread into pieces of the same size to make coating them easier.

5. 5

   Assemble the crostini

   Spread a generous tablespoon of meat sauce over each bread slice and place a slice of cheese on top. Repeat with the remaining slices.

6. 6

   Dip in egg white

   Dip each assembled slice into the lightly beaten egg whites.

7. 7

   Coat the slices

   Cover each slice thoroughly with the flour and breadcrumb mixture.

8. 8

   Shallow-fry and serve

   Heat vegetable oil in a pan and shallow-fry the slices, starting cheese-side down so the cheese does not melt completely. When golden, remove them from the pan and serve hot.

What are crostini?

Crostini are small pieces of toasted or fried bread served with toppings, a familiar part of Italian antipasti. This version is more substantial than a simple bread-and-topping combination, with meat sauce and cheese enclosed in a crisp coating.

Meat sauce: Beef and pork simmer with tomato concentrate, wine and aromatics, then grated Parmigiano adds savoury depth. Stale bread gives the slices enough structure to hold the filling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1075 calories, 45g protein, 110g carbs, 48g fat.

Bread and the flour-and-breadcrumb coating provide most of the carbohydrates, while the meat and cheese contribute much of the protein. Fat comes mainly from the mince, frying oil and cheese; serve a smaller number of crostini alongside salad or vegetables to balance the plate.

Build flavour in the sauce

Brown the mince well before adding the wine; breaking up the meat as it cooks helps it form an even filling. Let the wine evaporate before adding the remaining sauce ingredients.

Tomato concentrate: It brings a concentrated tomato flavour without making the filling too loose. Simmer until thick, then mix in the Parmigiano and leave the sauce to cool before assembling.

Match bread and cheese

Even slices make the crostini easier to fill and coat. The recipe calls for bread cut 1 cm thick and Primosale cut 0.5 cm thick.

Stale bread: It is less soft than fresh bread and is easier to handle once topped and dipped. Choose slices sturdy enough to hold the sauce without bending.

Coat them evenly

Dip each assembled piece in the lightly beaten egg whites, then cover it thoroughly with the equal-parts flour and breadcrumb mixture. Work gently so the topping stays in place.

Full coverage: Pay attention to the edges, where the filling can escape during frying. A consistent coating helps the bread brown evenly.

Fry for a crisp finish

The recipe starts frying with the cheese side down to limit how much the cheese melts. Turn or remove the pieces once they are golden, taking care not to press down on them.

Doneness cue: Look for a crisp, golden exterior. Serve straight away while the coating is at its crunchiest.

Serve as a snack or meal

These crostini are filling enough to serve as a casual main, or you can offer them as a shared appetiser. A simple green salad or lightly dressed vegetables provide a fresh contrast to the rich filling.

Timing: The sauce takes about 30 minutes to thicken, and the assembled slices are best fried shortly before serving. The stated total time is 55 minutes.

Recipe notes & tips

• Let the sauce cool before spreading it over the bread so it is easier to handle.
• Cut the bread and cheese to similar sizes for more even assembly.
• Use stale bread that still holds together when lifted.
• Keep the egg white and coating mixture ready before dipping the assembled slices.
• Fry in batches if needed so you can watch for an even golden colour.
• Serve the crostini hot for the crispest coating.

Variations

• Herb accent: Add chopped parsley to the cooled meat sauce.
• Peppery finish: Add extra black pepper to the sauce before simmering.
• Cheese swap: Use another firm, sliceable cheese if Primosale is unavailable.
• Smaller bites: Cut the bread into smaller pieces and adjust the cheese slices to fit.
• Extra tomato: Serve with a little tomato sauce on the side rather than thinning the filling.

Common mistakes to avoid

• Loose sauce: Simmer it until thick so it stays on the bread during coating.
• Hot filling: Cool the sauce before assembling to make the slices easier to handle.
• Uneven pieces: Cut the bread and cheese to matching sizes for a neater coating.
• Patchy coating: Cover the edges as well as the top so the filling is enclosed.
• Over-frying: Remove the slices once golden to avoid excessive melting of the cheese.
• Crowded pan: Fry in batches so the slices have room to brown.

How to store

Store cooled leftovers in an airtight container in the fridge for up to 2 days. Reheat in an oven or air fryer until hot and crisp; the coating may soften if reheated in a microwave.

Frequently asked questions