A Taste of Sicily: Crostini Recipes!

August 13, 2014

 

 

During my recent lecture at the Italian American Museum, I prepared four crostini to give my guests a Taste of Sicily! For those who couldn't make it (or for those who were able to snack on them), here are my easy recipes so you can make them at home! 

 

Crostini Alla Norma

10 servings

 

  • Crusty bread, sliced to make small round bites

  • 1 jar Trader Joe's Eggplant Caponata

  • 1 1/2 cup Ricotta Salata

  • Sunflower Seeds, roasted & salted (for garnish)

 

Spread ricotta crumble on first, then a dollop of caponata on each slice. 

 

Fiorella's Roasted Pistachio Pesto with Ricotta Crostini

  • 2 Large Bunches of Fresh Basil

  • Extra Virgin Olive oil (about one cup) pour slowly and taste as you go

  • 1/2 cup of Roasted Pistachio nuts

  • 2 Tbs of Cashew nuts

  • 1 whole lemon squeezed

  • 1/2 cup Parmigiano Reggiano

  • 1 tsp of grated garlic

  • salt to taste

  • Crusty Baguette, sliced 

  • Fresh Ricotta

Blend basil, oil, nuts, cheese, garlic, and lemon juice in food processor. Spread fresh ricotta then a dollop of pesto on each slice of bread.

Roasted Red Pepper with Pine nuts & Raisins Crostini

Spread Burrata cheese on first, then add Roasted Red Pepper mix onto each slice.

Peppered Fig & Mascarpone Dessert Crostini

  • Crusty bread, sliced

  • 10 Medium Ripe Figs, sliced

  • 2 tbsp Honey

  • pinch of sea salt + pepper

  • 1/4 cup of Pallini Limoncello or lemon juice

  • Half lemon rind, grated

  • Mascarpone cheese

Allow figs to soak honey, salt and pepper, lemon and rind for 3 hours. Spread mascarpone first, then a few slices of figs on each. Drizzle juice mix on top.

 

 

 

 

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