February 23rd is National Toast Day, and here to celebrate is Chef Stefano Faita with 3 simple crostone recipes! Crostone is an authentic Italian take on classic toast. The word “crostone” comes from the Italian word “crostino,” which means little crusts of bread.
With a few simple twists, crostone can be enjoyed for every meal of the day. Start off your morning with ricotta, banana and honey crostone, then savour some avocado crostone at lunchtime before topping it all off with bean, sausage and escarole crostone for dinner. Who knew toast could be so scrumptious!
INGREDIENTS
- 4 slices crusty Italian bread
- 1 cup ricotta cheese
- 1-2 bananas sliced thinly and horizontally
- 2 tbsp honey to drizzle
- 1/4 cup toasted walnuts
- nutmeg grated, for sprinkling
Italian style avocado crostone
- 4 slices crusty Italian bread
- 1 cup buffalo mozzarella cheese ball
- 2 ripe avocados pitted and thinly sliced
- 2 cups arugula
- 3 tbsp Stefano extra-virgin olive oil
- 1/4 cup Stefano balsamic vinegar
- salt
- black pepper freshly ground
Bean, sausage & escarole crostone
- 4 slices crusty Italian bread
- 1/4 cup Stefano extra-virgin olive oil + extra for garnish
- 1/3 cup pancetta cubed
- 1 package Stefano sausage (of your choice) each cut into 5-6 pieces
- 2 cloves garlic thinly sliced
- 1 onion thinly sliced
- 1 tsp chili flakes
- 1 head escarole washed and dried with leaves separated
- salt
- black pepper freshly ground
- 1 cup chicken stock
- 1 can navy beans drained
- 4 eggs poached
- 1/4 cup parmesan cheese grated
METHOD
Breakfast – Ricotta, banana & honey crostone:
- Toast the bread slices until they are lightly golden.
- Spread 2 tbsp of ricotta on each crostone. Top with sliced bananas. Drizzle with 1 tsp of honey. Grate the toasted walnuts over each crostone and lightly sprinkle grated nutmeg. Serve.
Lunch – Italian style avocado crostone:
- Toast the bread slices until they are lightly golden.
- Cut the mozzarella into rounds and place equally on each crostone. Add avocado slices, fanned out on top of the mozzarella.
- Top with a handful of arugula.
- In a small bowl, whisk together the balsamic vinegar and olive oil.
- Drizzle the vinaigrette over the arugula and season with salt and black pepper, to taste. Serve.
Dinner – Bean, sausage & escarole crostone:
- Toast the bread slices until they are lightly golden.
- In a large frying pan, heat the olive oil on medium heat. Add the pancetta and cook until it starts rendering its fat.
- Once the pancetta is rendered, add the sausages and cook for 3-5 minutes, until brown. Add garlic, onion and chili flakes. Cook for 2-4 minutes.
- Add the escarole and mix until wilted. Add stock and beans. Cook on medium-low for about 15 minutes.
- On each crostone, add the sausage mixture. Top with a poached egg. Sprinkle it with parmesan and olive oil. Serve.