Spuntino Recipe

Prepare the Crostini

Preheat the oven to 375°F (190°C). Slice the baguette into thin rounds (about 1/2 inch thick). Place the slices on a baking sheet.

Drizzle the olive oil over the baguette slices and rub the garlic clove over each slice for flavor.

Bake in the preheated oven for about 10-12 minutes or until golden and crispy. Remove from oven and let cool.

Make the Parmesan Crisps

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Grate the Parmesan cheese and place small mounds (about 1 tablespoon each) on the baking sheet, spacing them about 2 inches apart.

Bake for about 5-7 minutes or until golden and crispy. Let cool before removing from the baking sheet.

Marinate the Olives

In a bowl, combine the mixed olives, olive oil, fresh thyme, red pepper flakes, and minced garlic.

Toss well to coat the olives and let them marinate for at least 30 minutes before serving.

Cook the Hard-Boiled Eggs

Place the eggs in a saucepan and cover them with cold water. Bring to a boil over medium heat.

Once boiling, cover the pot and remove from heat. Let sit for 10-12 minutes, then transfer to an ice bath to cool before peeling.

Prepare the Pepperoni

Simply slice the pepperoni into desired shapes if necessary, or leave them whole for serving.

Prepare the Cornichons

Rinse the cornichons under cold water and pat dry. They are ready to serve as is.

Candy the Hazelnuts

In a saucepan, combine the sugar and water over medium heat, stirring until the sugar dissolves.

Add the hazelnuts and cook, stirring frequently, until the mixture turns a golden caramel color. Remove from heat and pour onto a baking sheet lined with parchment paper to cool.

Prepare the Mini Mozzarella

Drain the mini mozzarella balls from their brine and place them in a serving dish.

Prepare the White Grapes

Wash the white grapes thoroughly and remove any stems. Place them in a serving bowl.