Spuntino Recipe

Prepare and toast bread

Preheat oven to 200°C (400°F). Slice the loaf into 1–1.5 cm (1/2 in) slices. Brush both sides lightly with 3 tablespoons extra-virgin olive oil and arrange in a single layer on a baking sheet. Sprinkle with 1/2 teaspoon sea salt. Toast in the oven 8–10 minutes, flipping once, until edges are golden and crisp. Remove from oven and while still warm, rub one side of each slice with the cut side of the garlic clove to impart subtle garlic aroma.

Honey-lemon ricotta

In a bowl, combine 250 g ricotta with 1 teaspoon lemon zest, 1 teaspoon fresh thyme leaves, 1 teaspoon honey and 1/4 teaspoon red pepper flakes. Season lightly with cracked black pepper to taste (about 1/8–1/4 tsp). Whisk until smooth and adjust seasoning — add more honey if you prefer slightly sweeter. Transfer to a small serving bowl and drizzle with 1 tablespoon balsamic glaze just before serving.

Arrange 120 g prosciutto and 100 g soppressata or salami on a platter, folding slices into loose rolls or pleats for easy picking. Place 150 g small mozzarella bocconcini in a small bowl and scatter 80 g shaved pecorino on the platter. Finish with a light drizzle of olive oil (reserve a little from the crostini brushing if desired) and a grind of cracked black pepper.

Drain 120 g mixed olives, 80 g cornichons, 120 g roasted red peppers, 120 g marinated artichoke hearts and 60 g oil-packed sun-dried tomatoes. Pat dry if very oily. Arrange each item in its own small pile or bowl on the serving board to give variety and color. Toss the marinated artichokes lightly with a teaspoon of chopped parsley to brighten them.

Scatter 12 fresh basil leaves and 2 tablespoons chopped parsley over the platter for color and freshness. Zest the lemon over the ricotta bowl and place lemon wedges on the board for guests to squeeze over mozzarella or artichokes. Finish with a light drizzle of extra-virgin olive oil over exposed cheeses and a final crack of black pepper (about 1/8 tsp) and an optional extra drizzle of honey on pecorino shavings if you want sweet-salty contrast.

On a large board or platter, place toasted crostini in one area, the ricotta dip in a small bowl, cured meats and cheeses grouped nearby, and pickles/olives/vegetables in separate small bowls or piles. Provide small forks or toothpicks for the pickles and olives. Encourage guests to spread ricotta on toasted bread, top with meats, cheeses, roasted peppers, or pickles as desired. Total rest/plate time: serve immediately while crostini are warm.