Crostoni verdi
Serves: 4
Prep time: 40 minsTotal time: 
Recipe photograph by Ant Duncan
Crostoni verdi
These crostoni, or crostini, are little toasts topped with green vegetables, cheese and capers that make wonderful Italian appetisers
Serves: 4
Prep time: 40 minsTotal time: 
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Nutritional information (per serving)
Calories
549Kcal
Fat
33gr
Saturates
12gr
Carbs
38gr
Sugars
4gr
Fibre
6gr
Protein
22gr
Salt
2.5gr
Joseph Trivelli
Joseph Trivelli is Co-Head Chef at the iconic Italian restaurant The River Café in Hammersmith, London. His Italian heritage has given him a love for seasonal ingredients and classic dishes.
See more of Joseph Trivelli’s recipes
Joseph Trivelli
Joseph Trivelli is Co-Head Chef at the iconic Italian restaurant The River Café in Hammersmith, London. His Italian heritage has given him a love for seasonal ingredients and classic dishes.
See more of Joseph Trivelli’s recipes
Ingredients
- 30g blanched almonds
- 3 tbsp extra-virgin olive oil, plus 1½ tsp
- flaky sea salt
- 40g pitted green olives
- zest and juice of ½ lemon
- 1 leek, thinly sliced
- 75g fresh or frozen peas
- 2 sprigs parsley, leaves picked
- 2 sprigs mint, leaves picked
- 8 slices rustic bread, such as ciabatta or sourdough
- 1 garlic clove, peeled
- 12 antipasto artichokes, drained
- 12 sage leaves
- 1 x 200g pack taleggio, rind removed, thinly sliced - use vegetarian cheese if required
- 1 tbsp miniature capers, rinsed
Step by step
Get ahead
Prep to the end of step 2 up to 2 hrs ahead; keep at room temperature.
- Lightly coat the almonds with ½ teaspoon oil and a sprinkle of sea salt. Toast them in a dry frying pan over a medium-low heat, then cool before slicing. Slice the olives, too, and mix both together with the lemon zest.
- Heat 2 tablespoons olive oil in the same pan and sweat the leek for 5 minutes over a low heat, until soft. Add the peas with a tablespoon of water. Cook over a medium heat for a further 6 minutes. Add the fresh herbs, tip into a food processor and blitz to a coarse paste. Add the lemon juice and 1 tablespoon of olive oil, season and set aside.
- Preheat a grill to medium-high. Toast the bread on both sides and rub well with the garlic clove. Spread the pea and leek mixture over 4 slices and scatter over the olives and almonds.
-
Slice the artichokes in half and dress the sage leaves with 1 teaspoon of oil. Top the remaining toasted bread slices with the artichokes and the cheese. Scatter with the sage leaves and capers. Place briefly under the grill until the sage leaves are crispy and the cheese is starting to melt and turn golden. Serve straight away.
Chef quote
At the first sign of a sunny day, I’ll take a plate into the garden to share over the wall with neighbours.
