Cicchetti Box Recipe

Slice and toast

Preheat oven to 375°F (190°C). Slice the baguette diagonally into 12 slices about 1/2-inch thick. Arrange on a baking sheet.

Brush each slice lightly with 3 tbs olive oil on both sides. Sprinkle with sea salt and freshly ground black pepper.

Toast in the oven 8–10 minutes, flipping once halfway, until golden and crisp. Remove and rub the cut side of the halved garlic cloves over each warm crostini for a subtle garlic aroma.

In a small bowl combine mixed olives, roasted red peppers (sliced), capers, lemon zest, fresh thyme leaves and red pepper flakes.

Drizzle with 1 tbs olive oil, season with a pinch of salt (if olives are briney, skip additional salt) and toss. Let marinate at room temperature for at least 15 minutes to develop flavor.

Mix the softened butter with lemon juice and chopped parsley until smooth. Taste and adjust salt if needed (anchovies are salty).

To assemble: spread about 1 tsp of the lemon-parsley butter onto a crostini, then top with one anchovy fillet. Fold anchovy if desired to fit. Garnish with a tiny sprinkle of parsley.

In a bowl combine ricotta, honey and 1/2 tsp lemon zest. Stir until creamy and season lightly with black pepper.

For tomato-basil topping: toss halved cherry tomatoes with a pinch of salt and torn basil leaves and 1 tbs of olive oil.

To assemble two vegetarian crostini options: 1) Spread 1–2 tbs ricotta mixture on a crostini and drizzle a little extra honey on top. 2) Spoon tomato-basil mix onto a crostini and finish with a small drizzle of balsamic glaze.

On a clean board fold or roll prosciutto and place on crostini, add a thin slice of pecorino or Manchego alongside. Alternatively, layer a slice of soppressata with a cornichon half.

Arrange meats and cheeses attractively on crostini so each bite has a balance of meat, cheese and a briny bite from the cornichon.

Make a quick herb oil by whisking 2 tbs extra-virgin olive oil with chopped parsley and oregano.

Lightly brush or drizzle herb oil over assembled crostini as desired and finish select pieces with microgreens or a few arugula leaves for freshness.

Arrange all crostini, marinated olives and any leftover components in a box or platter. Provide small forks/toothpicks for the olives and pickles. Serve immediately at room temperature.