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
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
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
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.