Crostini Sprirtz Toppers Two Ways
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(2)

Recipe

  • 1 medium baguette, sliced 1/2" thick
  • Olive oil

For the Caprese-Inspired Crostini

  • 1 package Fiorucci Hard Salami and Mozzarella Panino, halved
  • Kosher salt
  • Black pepper
  • 2 heirloom tomatoes, thinly sliced
  • Balsamic glaze or aged balsamic vinegar
  • Fresh basil leaves, torn

For the Spicy Roasted Pepper Crostini

  • 1 package Fiorucci Abruzzese Charcuterie Slices
  • 4 ounces ricotta cheese
  • Kosher salt
  • 1 (15-ounce) jar roasted red peppers, sliced into 1/2" thick ribbons
  • Chopped Calabrian chiles, optional
  • Fresh basil leaves, torn

For the Citrusy Aperol Spritz

  • Ice
  • 2 fluid ounces Aperol or Campari
  • 4 fluid ounces Prosecco
  • Sparkling water
  • Sliced oranges, Meyer lemons, clementines, and blood oranges

For the Crostini

Method

  • Step 1

    Preheat broiler.

  • Step 2

    Arrange baguette slices on a baking sheet, then drizzle with olive oil. Toast under broiler for about 4 minutes.

  • Step 3

    Unroll halved Fiorucci Hard Salami Panino and arrange on half the toasted baguette slices. Return to oven until cheese is melted over salami, about 2-3 more minutes.

  • Step 4

    Top plain toasted baguette slices with about 1 tablespoon each ricotta cheese and season everything with salt and pepper.

  • Step 5

    Top Panino crostini with heirloom tomato slices, a drizzle of balsamic glaze or vinegar, and a few torn fresh basil leaves.

  • Step 6

    Top ricotta with a slice of Fiorucci Abruzzese Charcuterie Slices, a few strips of roasted red pepper, and a few torn fresh basil leaves.

For the Spritz

Method

  • Step 1

    Pour Aperol into a wine glass. Add sparkling wine and swirl to combine. Top with a splash sparkling water. Add 1-2 citrus slices to each glass.

To Assemble

Method

  • Step 1

    Arrange wine glasses on a platter or serving tray. Top glasses with crostini and enjoy immediately!