Italian Crostini Recipe: 3 Exciting Variations

Cut the Panini into 1cm thick slices and toast them together with some olive oil in a large frying or grilling pan until golden and crispy.

Put a medium-large frying pan to medium heat and add a fair amout of olive oil. Cut the plum or cherry tomatoes in half and add them into the pan. Add a pinch of salt and fry for a few minutes.

Now add the white grapes. You can pinch them with the tip of a knife so they will burst more easily.

fry them together for about an hour until you'll get a creamy soft texture.

Spread the tomato-grape mix onto the toasted crostini breads, add a pinch of salt and pepper and garnish with some parmesan flakes.

Stone the Nectarines and peel the Onions and cut them into 1-2cm thick slices. Fry them together in a medium frying pan together with some olive oil and a pinch of salt until golden and soft.

Spread the Nectarine-Onion mixture onto the toasted Crostini. Now add a pinch of salt and pepper.

Finely chop the flat leaf parsley and put ontop of the crostinis. Garnis each Crostini with 1-2 marinated anchovies.

Distribute the Mozzarella or Buffalo Mozzarella balls onto the Crostini breads.

Now sprinkle some freshly (if possible homemade) green Pesto over the Crostinis. Add a pinch of salt and pepper.

Finally chop the peeled Pistachios and put ontop of the Crostini breads.