Burst Cherry Tomatoes and Pancetta
Best New Chef Michael Gallina of Vicia in St. Louis has a way with vegetables, and this time of year tomatoes are his muse. His Burst Cherry Tomatoes and Pancetta is a simple sauté that brings everything to the table: sweet acidity from the tomatoes; a salty, savory chew from the pancetta; and aromatics from the garlic and onion. The pancetta seasons the mixture, which begs to be served over ricotta toast. You can also try the combo tossed with pasta.
Lima Bean and Ricotta Crostini
Food & Wine's Justin Chapple thinks that lima beans deserve a place on every table, especially when they're made into a bright, herby salad and piled onto crunchy and creamy ricotta toasts.Slideshow:
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Crostini with Scamorza and Peperonata
New York City chef Andrew Carmellini tops crusty grilled bread with Italian scamorza cheese and a mildly spicy mix of peppers. He swears by dried Calabrian oregano pulled right off the stem as the perfect finish to the tasty crostini.Slideshow:
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Country Ham and Pickle Crostini
This four-ingredient snack couldn’t be simpler: Just top toasts with sliced country ham and pickled vegetables. Sommelier Matt Tunstall of Stems & Skins in South Carolina opts for a Vouvray with these crostinis.Slideshow:
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Bruschetta with Peperonata
Mario Batali tops crisp, garlic-rubbed bread with tender, sweet peppers enlivened with chiles and anchovy paste.Slideshow:
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Bruschetta and Crostini
只有三个基本ingredients-bread、石油和garlic—bruschetta and crostini are ridiculously easy to make. The crispy bite-sized toasts can then be completed with endless topping options, and served as appetizers or hors d'oeuvres at a cocktail party.