Tostino Recipe

Prepare bread

Preheat oven to 400°F (200°C). Slice the loaf crosswise into 8 equal servings (about 1-inch thick slices) or halve the ciabatta lengthwise and cut into 8 pieces. Place slices on a baking sheet.

Brush the top of each bread slice lightly with the 3 tbs extra-virgin olive oil (reserve any remaining oil). Sprinkle each slice with a light pinch of kosher salt and freshly ground black pepper.

Toast in the preheated oven 6–8 minutes until edges are golden and the top is crisp but still slightly tender. Remove from oven and keep warm.

If using jarred roasted red peppers, drain them well and pat dry with paper towels. Slice into 1/2-inch strips. Quarter the marinated artichoke hearts if not already quartered. Pit and halve olives if needed. Rinse capers under cold water and drain.

Toss together roasted red peppers, artichoke quarters, olives, and capers in a small bowl. Add a drizzle (about 1 tsp) of the reserved olive oil and gently combine so the pieces are lightly coated and ready to place on toasted bread.

Slice or crumble the 6 oz goat cheese into eight portions (about 3/4 oz per slice). Using room-temperature goat cheese makes spreading easier.

Warm the prosciutto briefly to bring out aroma and pliability: place slices in a single layer in a nonstick skillet over medium heat for 20–30 seconds per side until just warm and slightly crisp at the edges. Alternatively, place prosciutto on the toasted bread and heat 1–2 minutes in the oven. Keep warm.

Spread a portion of goat cheese evenly over each warm toasted bread slice (about 1 tbs per slice). Top each with one warmed slice of prosciutto, folded or draped to cover the cheese.

Distribute the roasted red pepper, artichoke, olive and caper mixture across the eight assembled toasts, aiming for 2–3 strips of pepper plus a couple of artichoke pieces and a few olive halves per slice. Divide the capers across the toasts (about 1/8 tbs per toast).

Sprinkle the lemon zest evenly over the toasts, then add a few slivers of chiffonaded basil to each for freshness.

Drizzle each toast with a light thread of balsamic glaze (about 1/8 tbs per piece). If you like heat, finish with a light pinch of red pepper flakes.

Serve immediately while bread is warm so the goat cheese is creamy and prosciutto is slightly warm. These are intended as individual open-faced toasts (tostini) — serve 1–2 per person as an appetizer or 3–4 per person as a light meal.