Crunchy, Gratinated Rolls – Crostini Alla Francesca
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 6 mins |
| Total Time | 31 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 3 ciabatta rolls, fresh (see note)
- 3 tablespoon extra virgin olive oil
- 6 slices ham
- 6 teaspoons corn kernels
- 2 medium tomato (s), fully ripe
- Salt and pepper, black, fresh from the mill
- 2 teaspoons oregano
- 6 slices pecorino or mountain cheese
To garnish:
- 6 leaves romaine lettuce, optional
- 3 olives, black without a core, optional
Print Recipe
Pin Recipe Instructions
- Cut the tops of the ciabattini flat and cut the rolls in half horizontally. Wash the tomatoes, remove the stem, cut in half lengthways and cut out the green and white stalk. Halve each half lengthways, remove the kernels and cut the quarters into pieces the size of a kernel of corn. Season the tomato pieces together with the separated corn kernels with salt, pepper and oregano. Cut the ham and cheese slices to size for the ciabattini. Remove the required leaves from the romaine lettuce, wash and place on a serving plate as a mini bowl.
- Heat the olive oil in a large pan. Place the ciabattini in with the cut surfaces facing down and toast them until light brown. Then place in an ovenproof dish, cover with the ham and spread the corn-tomato mixture on top. Finish with the cheese and cut the optional olives in half and press onto the cheese. Bake with top heat until the cheese has melted. Put the finished crostini in the salad bowl, serve and enjoy.
- Annotation:
- Ciabattini are small rolls made from ciabatta dough. Use a diagonally cut baguette as an alternative.
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