Tuscan Soppressata Crostini Recipe

Tuscan Style Soppressata Crostini Recipe

Tuscan Style Soppressata Crostini Recipe with Pecorino Toscano

4.5 out of 5
stars based on 3 ratings.

Tuscan style crostini with soppressata salami, Pecorino Toscano, and roasted peppers from Paggi Pazzo

Tuscan Soppressata Crostini Recipe
Published: November 8, 2011

Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 10 crostini
Calories per serving: 110
Fat per serving: 8.2g


  • 5 slices Italian Rustic bread (Pane Rustica)
  • 1/2 cup roasted peppers in olive oil with garlic
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 6 ounces Pecorino Toscano
  • 6 thin slices soppressata salami
  • 1 tablespoon fresh parsley

Cooking Directions

  1. Cut rustic bread slices (crostini) in half with olive oil, salt and pepper, then toast for 5 minutes
  2. When crostini is toasted, quickly add slices of Pecorino Toscano that cover toast
  3. Add slice of soppressata with spoonful of roasted peppers on top
  4. Add pinch of fresh parsley over crostini
  5. Ready to serve

Let it Rip!

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