Assorted crostini

Ingredients

• 8 slicestoasted country bread
• 100 gstracchino cheese
• 100 grobiola cheese
• 100 gsmoked pancetta
• 100 gPrague ham
• 1pickled pepper
• 30 gcapers
• to tastepepper strips

Instructions

1. 1

   Mix the cheeses

   Put the stracchino and robiola in a bowl. Work them thoroughly with a wooden spoon until softened, creamy and well combined.

2. 2

   Divide the mixture

   Transfer half the cheese mixture to another bowl. Desalt the capers.

3. 3

   Chop the pancetta

   Finely chop the smoked pancetta and half the pickled pepper.

4. 4

   Make the first topping

   Fold the chopped pancetta and pepper into the first half of the creamy mixture until evenly combined.

5. 5

   Chop the ham

   Finely chop the Prague ham and the remaining pepper.

6. 6

   Make the second topping

   Fold the chopped ham and pepper into the second half of the creamy mixture until evenly combined.

7. 7

   Fill piping bags

   Spoon the two mixtures into separate piping bags fitted with star nozzles.

8. 8

   Top the bread

   Pipe the first mixture onto four slices of toasted bread and the second mixture onto the other four.

9. 9

   Garnish the crostini

   Decorate with a few capers and the pepper strips set aside earlier.

10. 10

    Keep them cool

    Keep the crostini chilled until ready to serve.

What are assorted crostini?

Crostini are small Italian toasted-bread appetisers, often topped with savoury spreads or other simple ingredients. This version divides a soft cheese base into two mixtures, so a platter offers both smoked pancetta and Prague ham toppings.

The combination works because the creamy cheeses mellow the salty, savoury meats, while pickled pepper and capers bring a tangy accent.

Nutrition and macros by portion

The nutrition label shows one serving as written: 560 calories, 25g protein, 40g carbs, 35g fat.

The bread supplies most of the carbohydrates, while the cheeses and pancetta contribute much of the fat; the cheese, pancetta and Prague ham provide protein. Balance the plate with a green salad or fresh vegetables, especially as the toppings and capers can be salty.

The cheese base

Stracchino and robiola: these soft Italian cheeses blend into a smooth, spreadable base when worked together with a spoon. Let them soften slightly if they are very cold, so they are easier to mix and pipe.

Preparing the toppings

Fine chopping: chop the pancetta, ham and pepper finely so they can be folded through the cheese and pass through a star nozzle without clogging it.

Two mixtures: divide the cheese evenly before adding the toppings, then mix each one thoroughly for a consistent flavour in every bite.

Getting the texture right

Creamy filling: the cheese mixture should be soft enough to pipe but firm enough to hold its shape on the toast. If it is too stiff to work, give it a little more time at room temperature before filling the bags.

Crisp base: use toasted bread that is crisp but not brittle, so it supports the topping and remains easy to pick up.

Piping and garnishing

Star nozzle: pipe each topping in an even layer over its four slices. Keep the two flavours separate to make the assortment clear.

Final touches: set aside a few capers and pepper strips for the garnish, as the recipe directs. Desalt the capers before using them in the mixture or on top.

Serving and timing

Make ahead: the recipe takes 15 minutes in total, and the assembled crostini can be kept cool until serving. For the best contrast with the creamy topping, serve them before the toast softens.

What to serve with them: offer the crostini as an appetiser alongside olives, a simple salad or other small bites.

Recipe notes & tips

• Toast the bread until crisp enough to hold the toppings.
• Chop the meat and pepper finely for smooth piping.
• Desalt the capers before adding them.
• Divide the cheese mixture evenly to keep the two flavours balanced.
• Set aside a few capers and pepper strips for the garnish.
• Keep the finished crostini chilled until serving.

Variations

• Fresh herbs: fold finely chopped parsley or chives into either cheese mixture.
• Pepper swap: use another pickled pepper variety while keeping the amount similar.
• Different cured meat: replace the Prague ham with another cooked ham and chop it finely.
• Rustic finish: spread the mixtures with a knife instead of piping them.
• Extra crunch: toast the bread a little more firmly, taking care not to make it brittle.

Common mistakes to avoid

• Large meat pieces: they can block the nozzle; chop the pancetta and ham finely.
• Uneven division: one topping may dominate; split the cheese mixture into two equal portions.
• Unprepared capers: excess brine can make the topping too salty; desalt them as directed.
• Soft bread: it may lose its texture under the filling; toast the slices until crisp.
• Overfilling the piping bags: the mixture can be difficult to handle; fill each bag comfortably rather than packing it tightly.

How to store

Keep the assembled crostini covered in the refrigerator and serve them chilled; the toast is at its best soon after topping. Store any leftover cheese mixtures separately in airtight containers and use within 2 days; re-toast fresh bread before serving rather than reheating the assembled crostini.

Frequently asked questions