Crostini

Name: Crostini
Prep time: 10 min
Total time: 10 min
Yield: 12
Ingredients: 3 No.1 Rosemary & Sea Salt Focaccia Thins; 4 tbsp mascarpone; 3 soft dried figs; 4 Cooks’ Ingredients Chargrilled Peppers In Oil, drained; Small pinch dried oregano; Hot sauce of your choice, to taste; 6 slice/s Bresaola della Valtellini PGI

Waitrose Cookery School chef tutor Alex Szrok says to dig deep in the fridge and cupboards, and you’ll find a plethora of delicious little picante bites for these crostini, such as cans of fish, jars of tapenade and corners of cheese. Think punchy and interesting

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Makes12
CourseCanape
Prepare10 mins
Cook-
Total time10 mins

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3 No.1 Rosemary & Sea Salt Focaccia Thins
4 tbsp mascarpone
3 soft dried figs
4 Cooks’ Ingredients Chargrilled Peppers In Oil, drained
Small pinch dried oregano
Hot sauce of your choice, to taste
6 slice/s Bresaola della Valtellini PGI

Snap each focaccia thin into pieces, making around 12 in total. Top each with a little mascarpone, then season generously with sea salt flakes and black pepper.
Slice each soft fig in half through the belly, showing the open round face with the seeds, then season with more sea salt flakes. Finely slice the peppers, put into a bowl and season well, then add the oregano and dress with a little hot sauce.
Top half the focaccia pieces with the bresaola and a piece of prepared fig. Top the remaining half of the focaccia with a small tumble of the dressed sliced peppers.

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