Sheep’s cheese crostini with fig jam
Pane-Bistecca
Crostini (small crusts) are an Italian appetizer consisting of small slices of grilled or toasted bread and a topping. The topping can consist of various cheeses, meats, vegetables and spices or simply a brush of olive oil and herbs or a sauce. I served sheep’s cheese crostini with fig jam.
Like bruschetta, crostini are thought to have their origins in the Middle Ages, when it was typical for peasants to eat their meals on slices of bread rather than using ceramic plates. Baguette is usually chosen for crostini, but bruschetta is usually made from sourdough bread.
Like bruschetta, crostini are thought to have their origins in the Middle Ages, when it was typical for peasants to eat their meals on slices of bread rather than using ceramic plates. Baguette is usually chosen for crostini, but bruschetta is usually made from sourdough bread.
Ingredients
1-2 Baguettes
30 g melted Butter
400 g Sheep’s Cheese
1 jar Fig Jam
some Parsley
Instructions
1
Step 1
Cut the baguettes diagonally into slices approx. 2 cm thick and place on a baking tray. Brush with the melted butter.
2
Step 2
Bake in the oven at 160 C degrees for approx. 5-8 minutes until golden brown. Remove from the oven and leave to cool.
3
Step 3
Place the Sheep’s cheese in a bowl and mix briefly with a fork until soft. Then spread over the slices of bread.
4
Step 4
Top with 1 teaspoon of fig jam, decorate with a little parsley and serve.
Notes
A traditional and simple finger-food from Italy. And here you find Crostini with different Pestos!
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