Crispy crostini where the delicacy of Italian Alps Bresaola meets the distinctive flavour of Parmesan and the creaminess of a light ricotta spread.
The bread is first toasted in the oven to develop a crisp texture, then topped while still warm. The bresaola is added after cooking to preserve its tenderness and flavour, while a few Parmesan shavings, rocket leaves and a touch of lemon bring balance to the whole dish.
A simple and elegant Italian-inspired recipe designed to showcase the bresaola without overwhelming it with too many ingredients.
Preparation time
⏱️ Preparation: 15 min
🔥 Cooking: 7 to 8 min
⏳ Total: 25 min
Servings
🍽️ 2 people — approximately 8 crostini
Ingredients
For 2 people
- 8 slices of rustic baguette or Italian bread
- 80 g of Italian Alps Bresaola
- 100 g ricotta
- 40 g Parmesan
- 1 small handful of rocket
- 1 tbsp olive oil
- A few drops of lemon juice
- A little zest from an untreated lemon
- Freshly ground black pepper
- A few fresh basil leaves, optional
Preparation
Preheat the oven to 190°C.
Arrange the bread slices on a baking tray lined with baking paper, then brush them very lightly with olive oil.
Toast for 6 to 8 minutes, turning halfway through if necessary. The bread should be crisp around the edges while remaining slightly soft in the centre.
Meanwhile, combine the ricotta with approximately half of the finely grated Parmesan, a few drops of lemon juice and freshly ground black pepper.
Use the remaining Parmesan to prepare a few generous shavings for the finishing touch.
Once the bread comes out of the oven, allow the crostini to rest for one minute so that they remain warm without being too hot.
Spread a small amount of the ricotta-Parmesan mixture over each slice.
Add a few rocket leaves, then gently arrange the Italian Alps Bresaola, creating soft and natural folds.
Finish with Parmesan shavings, a little lemon zest and, if desired, a few small basil leaves.
Serve immediately.
The right balance between warm and cold
In this recipe, the crostini should be warm, but the bresaola should not be cooked.
The appeal lies precisely in the contrast between the still-warm, crisp bread, the slightly softened ricotta cream and the Italian Alps Bresaola added at the last moment.
Heating the bresaola in the oven could alter its texture and unnecessarily intensify its flavour.
It is therefore best to remove it from its packaging a few minutes before assembly and place it on the crostini only after the bread has been toasted.
Serving suggestion
Serve the crostini immediately after assembling them to preserve the contrast between the crisp bread and the more tender topping.
For a light meal, they can be accompanied by a rocket salad simply dressed with olive oil and a few drops of lemon juice.
The Parmesan should remain noticeable but restrained: its role is to complement the delicacy of the bresaola without overpowering it.
Noor Gourmet tip
For a more elegant result, avoid laying the bresaola completely flat.
Fold the slices very gently before placing them on the crostini. This creates volume, preserves their texture and makes their delicacy more noticeable when tasting.
Add the Parmesan shavings at the very last moment so that they retain their texture.
Discover our Italian Alps Bresaola and our selection of Premium Halal Charcuterie at Noor Gourmet.
