Italian Tomato and Mozzarella Crostini – Topped with Cured Meats and Fresh Parsley

I’ll make this post as quick and easy as the recipe itself is. Crostini – or “little toasts” in Italian – are a great appetizer or snack anyone can put together in a few minutes. I like using ciabatta bread for my Crostini which is then topped with cheese, tomatoes and different cured meats.

Living in New York, we have a lot of great ‘mom and pop’ Italian delis within walking distance. This is where I picked up all of my ingredients, from the bread to the freshly made mozzarella. Be creative with this recipe and use any Italian meat, such as salumi, bresaola, prosciutto, or even pancetta. Find a nice bottle of Chianti and enjoy ‘La Dolce Vita’!

Assembled Crostini ready to bake

Italian Tomato Mozzarella Crostini Recipe

  • 4 1/2 inch thick slices ciabatta bread
  • 4 slices prosciutto
  • 8 slices hot soppresata, salami, or other cured meat
  • 4 slices fresh mozzarella
  • 4 large tomato slices
  • parsley leaves
  • sliced red onion rings
  • olive oil

    Preheat oven to 375°F.

    Place bread slices on a baking sheet lined with foil or parchment paper. Bake until toasted for about 6-8 minutes and remove from oven.

    Place prosciutto and soppresatta (or other cured meat) slices on toast, followed by tomato, onions and mozzarella slices. Top with parsley leaves and drizzle with olive oil. Bake for about 8-10 minutes to cook down tomato and melt the cheese. When done, place crostini on serving plate and serve immediately with some fresh pepper on top.

    Total Time: 15-20 minutes
    Yield: Makes 4 crostini

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    2 Responses to “Italian Tomato and Mozzarella Crostini – Topped with Cured Meats and Fresh Parsley”

    1. Farmgirl Susan September 20, 2011 at 11:06 am #

      Yum! I bet they taste even more wonderful than they look. 🙂

      • Barb September 20, 2011 at 11:49 am #

        Yes, they’re pretty tasty! Especially with a glass of wine 🙂 Great site BTW!

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