If you are looking for recipes to make irresistible crostini, here is one that will amaze you with its originality and taste!
Today we present the crostino from our friend Chiara Caprettini, author of the blog Nord Food Ovest Est, which was not prepared with bread but with panettone: an original idea to reuse it differently from the usual sweet recipes.
Among the ingredients used are bresaola and black cabbage, typical of the winter season, turned into a pesto to spread on a Slice of Mandarin Panettone already ready to eat.
The recipe
- Ingredients
- For the crust
- - 4 slices of mandarin panettone
- - 1 peach of Leonforte PGI (or percoca alternatively)
- - 12 slices of bresaola
- - 30 g of rocket
- - 1 tablespoon of wildflower honey
- - Malagueta peppercorns
- - extra virgin olive oil, salt and pepper to taste.
- For the black cabbage pesto
- - 300 g of black cabbage leaves
- - 2 cloves of garlic
- - 40 g of peeled almonds
- - 80 ml of extra virgin olive oil
- - the juice of half a lemon
- - 1/2 teaspoon of turmeric
- - Salt and Pepper To Taste.
Directions
Clean the black cabbage leaves well (removing them in the central vein) and blanch them for a few minutes. Once cooked, transfer them to a container filled with water and ice.
Transfer them to a container together with the crushed garlic, almonds, oil, lemon juice, turmeric, salt and pepper and about half a glass of vegetable broth. Blend everything with an immersion blender until you get a rather dense cream (adjust with vegetable broth if you want a more or less consistent pesto) to season the croutons.
Peel the peach and slice it. In a small pan, let the slices cook over low heat for a few minutes with honey and Malagueta pepper.
Heat a griddle and toast the slices of panettone for a few minutes on both sides.
Plating
Prepare the croutons: spread the black cabbage pesto on each slice, then arrange the bresaola and peach slices. Finish with a few arugula leaves and a drizzle of oil.
