Jul 14 2026
Restaurants›Acqua al 2 - Annapolis›L'antipasto Toscano Recipe

L'antipasto Toscano Recipe

Inspired by Acqua al 2 - Annapolis
Time1h
Serves4

Assortment of cured Italian meats, pecorino, bruschetta, and crostino al ragú

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Ingredients

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Cured Meats

Cheese

Bruschetta

Crostino al Ragú

Method

Cured Meats

  1. 1

    Assemble the Cured Meats

    Arrange the prosciutto, salami, and capicola on a large platter. Make sure to fan them out for an appealing presentation.

Cheese

  1. 2

    Prepare the Pecorino

    Cut the pecorino cheese into small wedges and place them alongside the cured meats on the platter.

Bruschetta

  1. 3

    Prepare the Bruschetta Topping

    Dice the tomatoes and finely chop the fresh basil. In a bowl, combine the tomatoes, basil, minced garlic, olive oil, and salt to taste. Mix well and let it sit for at least 10 minutes to allow the flavors to meld.

  2. 4

    Toast the Baguette

    Slice the baguette into 1-inch thick pieces. Brush each slice with olive oil and toast them in a preheated oven at 200°C (400°F) for about 5-7 minutes or until golden brown.

  3. 5

    Assemble the Bruschetta

    Top each toasted baguette slice with a generous spoonful of the tomato and basil mixture and arrange them on the platter.

Crostino al Ragú

  1. 6

    Prepare the Ragú

    Finely chop the onion, carrot, and celery. In a skillet, heat olive oil over medium heat. Add the chopped vegetables and sauté until soft, about 5 minutes.

  2. 7

    Cook the Ground Beef

    Add the ground beef to the skillet and cook until browned. Drain excess fat if necessary.

  3. 8

    Complete the Ragú

    Stir in the tomato paste and red wine, scraping up any browned bits from the bottom of the skillet. Season with salt and black pepper to taste. Let it simmer for about 15 minutes until thickened.

  4. 9

    Prepare the Crostino

    Slice the second baguette into 1-inch thick pieces. Toast the slices in the oven at 200°C (400°F) for about 5-7 minutes.

  5. 10

    Assemble the Crostino

    Top each toasted baguette slice with the ragú mixture and place them on the platter alongside the other antipasto items.

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